Recipe - Couscous A La Chile-Head

1 cn (10oz) Rotel tomatoes and
chilies
2 tablespoon Frozen corn (maize)
1 tablespoon Frozen peas
7 tablespoon Couscous

which would probably make a Moroccan gag (CousCous being the national food
of Morocco) but which makes chileheads 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 leftover chicken or whathaveyou, and you
have a complete, quick and easy, cheap, and tasty onepot 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)

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.