Recipe: Moroccan Peanut Couscous with Peas

Moroccan Peanut Couscous with Peas

2 tablespoons Crisco canola oil
1/2 cup chopped onions
1/2 cup red or green bell pepper
2 to 3 cloves minced garlic
1 1/2 cups chicken or vegetable broth
1/2 cup Jif extra crunchy peanut butter
1/2 teaspoon ground cumin
salt and pepper
1 (10 oz.) package frozen peas (tiny deluxe, if possible)
1 cup couscous

In a 2 and 1/2 or 3 quart saucepan heat the CRISCO Canola Oil over medium heat. Add the onions, bell pepper, and garlic. Saute until just translucent. Add the broth and bring to a boil.

Whisk in the JIF Extra Crunchy Peanut Butter and cumin, blend well. Taste and add salt and pepper to taste. Add the peas and bring to a boil.

Stir in the couscous and return to a boil, stirring constantly.

Remove from the heat, cover and let sit for about 5 minutes, until the liquid is absorbed. Fluff with a fork and serve. Enjoy!

Source: J.M. Smucker Co.