Couscous A La Chile-head
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Moroccan | Vegetable | 2 | Servings |
INGREDIENTS
| 1 | 10-oz Rotel tomatoes and | |
| chilies | ||
| 2 | T | Frozen corn, maize |
| 1 | T | Frozen peas |
| 7 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 66
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 655.3mg
Potassium: 199.9mg
Carbohydrates: 14.4g
Fiber: <1g
Sugar: <1g
Protein: 2.7g