Couscous a la chile-head
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (10-oz) Rotel tomatoes and chilies |
| 2 | tablespoons | Frozen corn (maize) |
| 1 | tablespoon | Frozen peas |
| 7 | tablespoons | 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 ⅝ cup of liquid per can; scale other quantities accordingly.
luddite@... (Howard Sinberg)
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .
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