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Couscous Ole

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Ingredients
  Butter/Margarine 2 Tablespoon
  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
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Method: 
Blending
Ingredient: 
Chicken

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