Recipe - Couscous With Peas

1 Onion; minced
1 Clove garlic; crushed
1 tablespoon Olive oil
1 cup Frozen peas
1 tablespoon Minced fresh dill
Salt and pepper; to taste
1 One half cup Vegetable or chicken stock
1 cup Couscous

Saute the onion and garlic in the oil in a saucepan over medium heat until
translucent, about 5 minutes. Stir in the peas, dill, salt, pepper, and
stock and bring to a boil. Add the couscous, cover, and return to a boil.
Remove from the heat and let the mixture sit for 5 minutes, or until the
liquid is absorbed. This can sit, covered, for about 10 more minutes or may
be served immediately. Fluff with a fork.
Posted to MCRecipe Digest V1 #180

Date: Fri, 2 Aug 1996 16:42:49 0700 (PDT)

From: PatH phannema@wizard.ucr.edu
NOTES : Reviewed in "Vegetables your kids will eat," Family Fun Magazine,=
May 1996. Originating in North Africa, this fine, grainlike
cereal cooks=
even faster than rice or potatoes. You can serve it plain,
embellish it=
with peas and onion as it is here, or experiment with just about
any fresh=
herb or chopped vegetable such as tomatoes and peppers.