Side Pannel
Couscous a la Chile-Head
Couscous a la Chile-Head
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables
Ingredients List
- 1 cn (10-oz) Rotel tomatoes and
- -chilies
- 2 tb Frozen corn (maize)
- 1 tb Frozen peas
- 7 tb Couscous
Directions
which would probably make a Moroccan gag (CousCous being the national food
of Morocco) but which makes chile-heads shed tears of joy.
Place Rotel and veggies in small pot; bring to boil. Toss in CousCous,
stir, cover, and remove from heat. Wait five minutes, fluff with fork, and
enjoy. Serves 2 as a side dish.
If you like, add a few bits of left-over chicken or what-have-you, and you
have a complete, quick and easy, cheap, and tasty one-pot meal.
Rotel also can be used to make nice rice. There is about 5/8 cup of liquid
per can; scale other quantities accordingly.
of Morocco) but which makes chile-heads shed tears of joy.
Place Rotel and veggies in small pot; bring to boil. Toss in CousCous,
stir, cover, and remove from heat. Wait five minutes, fluff with fork, and
enjoy. Serves 2 as a side dish.
If you like, add a few bits of left-over chicken or what-have-you, and you
have a complete, quick and easy, cheap, and tasty one-pot meal.
Rotel also can be used to make nice rice. There is about 5/8 cup of liquid
per can; scale other quantities accordingly.
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