|Olive oil/Salad oil||2 Tablespoon|
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), minced / pressed (Large Clove)|
|Red bell pepper||1 Large, stemmed, seeded, and chopped|
|Anaheim chili||1 Large, stemmed, seeded, and chopped (Fresh Ones)|
|Fresh jalapeno||1 , stemmed, seeded, and finely chopped|
|Ground cumin||1 Tablespoon|
|Chili powder||1 Tablespoon|
|Canned regular strength chicken broth||14 1⁄2 Ounce (3/4 Cup Or 1 Can)|
|Water||1⁄4 Cup (4 tbs)|
|Lime juice||2 Tablespoon|
|Couscous||2 Cup (32 tbs)|
|Golden raisins||1⁄4 Cup (4 tbs)|
|Frozen petite peas||1⁄2 Cup (8 tbs), thawed|
|Firm ripe tomato||1 Large, cored, peeled, seeded, and chopped|
|Sliced ripe olives||1⁄4 Cup (4 tbs), sliced|
|Chopped fresh cilantro||2 Tablespoon (Coriander)|
|Sour cream/Unflavored yogurt||4 Tablespoon|
Melt butter in oil in a 5- to 6-quart pan over medium heat; add onion, garlic, red pepper, Anaheim chili, and jalapefio.
Stir occasionally until onion is golden, about 15 minutes.
Stir in cumin and chili powder.
Pour broth, water, and lime juice into onion mixture.
Bring to a boil over high heat.
Add couscous and raisins; stir well.
Cover, remove from heat, and let stand until liquid is absorbed, 5 to 10 minutes.
Mix in peas, tomato, and olives.
Cover until flavors are blended, about 3 minutes.
Season to taste with salt and pepper.
Spoon couscous onto a platter.
Garnish with cilantro.
Offer sour cream or yogurt to add to individual portions.