Name: Couscous a la Chile-Head
Ingredients: 1 cn (10-oz) Rotel tomatoes and chilies; 2 tb Frozen corn (maize); 1 tb Frozen peas; 7 tb Couscous

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Moroccan	Vegetable	2	Servings

INGREDIENTS

1	cn	(10-oz) Rotel tomatoes and chilies
2	tb	Frozen corn (maize)
1	tb	Frozen peas
7	tb	Couscous

INSTRUCTIONS

which would probably make a Moroccan gag (CousCous being the national food
of Morocco) but which makes chile-heads shed tears of joy.
Place Rotel and veggies in small pot; bring to boil.  Toss in CousCous,
stir, cover, and remove from heat.  Wait five minutes, fluff with fork, and
enjoy.  Serves 2 as a side dish.
If you like, add a few bits of left-over chicken or what-have-you, and you
have a complete, quick and easy, cheap, and tasty one-pot meal.
Rotel also can be used to make nice rice.  There is about 5/8 cup of liquid
per can; scale other quantities accordingly.
luddite@ix.netcom.com (Howard Sinberg)
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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