|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.
Serving size: Complete recipe
Calories 2524 Calories from Fat 699
% Daily Value*
Total Fat 80 g122.5%
Saturated Fat 28.4 g142%
Trans Fat 0 g
Cholesterol 95.7 mg31.9%
Sodium 1811.6 mg75.5%
Total Carbohydrates 392 g130.6%
Dietary Fiber 41.9 g167.5%
Sugars 53.4 g
Protein 67 g134.5%
Vitamin A 305.1% Vitamin C 644%
Calcium 49.8% Iron 94.6%
*Based on a 2000 Calorie diet