Free Recipe Couscous a la Chile-Head
Recipe Type: V Recipes
Recipe Preparation: boil
Cooking Ingredients for Couscous a la Chile-Head Recipe
1 cn (10-oz) Rotel tomatoes and
-chilies
2 tb Frozen corn (maize)
1 tb Frozen peas
7 tb Couscous
Couscous a la Chile-Head Preparation
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. luddite@ix.netcom.com (Howard Sinberg) CHILE-HEADS ARCHIVES From the Chile-Heads recipe list.
Cooking Temperature:
Recipe Serves: 2
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