Ingredients for Moroccan Peanut Couscous With Peas
- 2 tablespoons canola oil
- Onion
- Green Bell Pepper
- Garlic Clove
- Chicken Broth
- Crunchy Peanut Butter
- Ground Cumin
- Salt And Pepper
- Frozen Peas
- 1 cup couscous
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How to Make Moroccan Peanut Couscous With Peas
- Heat 2 tablespoons of canola oil in a 2 1/2 to 3-quart saucepan over medium heat.
- Add 1 medium chopped onion and 1 chopped bell pepper. Cook until softened, about 5 minutes.
- Add 2 minced cloves of garlic and cook for another minute until fragrant.
- Pour in 2 cups of broth and bring to a boil.
- Whisk in 1/2 cup of creamy peanut butter and 1 teaspoon of ground cumin. Stir until smooth and well combined.
- Season generously with salt and pepper to taste.
- Add 1 cup of frozen peas and bring back to a boil.
- Stir in 1 cup of couscous. Bring to a boil, stirring constantly, for 1 minute.
- Remove from heat, cover, and let stand for 5 minutes, or until all the liquid is absorbed.
- Fluff the couscous with a fork and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
31g
Fat
16g
Carbs
17g
