| 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.
A Message from our Provider:
“Coincidence is when God chooses to remain anonymous.”