|
2 tablespoons Crisco Canola
Oil
|
1/2 cup chopped onions
|
1/2 cup red or green bell
pepper
|
2-3 cloves minced garlic
|
1 1/2 cups chicken or
vegetable broth
|
1/2 cup Jif Extra Crunchy
Peanut Butter
|
1/2 teaspoon ground cumin
|
Salt and pepper
|
10 ounce package frozen peas
(tiny deluxe, if possible)
|
1 cup couscous
|
|
 |
In a 2 1/2 or 3 quart
saucepan, heat the Crisco Canola Oil over medium heat. Add the
onions, bell pepper and garlic. Sauté until just translucent. Add
the broth and bring to a boil.
|
Whisk in the Jif Extra
Crunchy Peanut Butter and cumin, blend well. Taste, then add salt
and pepper to taste. Add the peas and bring to a boil.
|
Stir in the couscous and
return to a boil, stirring constantly.
|
Remove from the heat, cover
and let sit for about 5 minutes, until the liquid is absorbed.
|
| Fluff with a fork and serve |
