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Couscous Ole Recipe
|Olive oil/Salad oil||2 Tablespoon|
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), minced / pressed (Large Clove)|
|Red bell pepper||1 Large, stemmed, seeded, and chopped|
|Anaheim chili||1 Large, stemmed, seeded, and chopped (Fresh Ones)|
|Fresh jalapeno||1 , stemmed, seeded, and finely chopped|
|Ground cumin||1 Tablespoon|
|Chili powder||1 Tablespoon|
|Canned regular strength chicken broth||14 1⁄2 Ounce (3/4 Cup Or 1 Can)|
|Water||1⁄4 Cup (4 tbs)|
|Lime juice||2 Tablespoon|
|Couscous||2 Cup (32 tbs)|
|Golden raisins||1⁄4 Cup (4 tbs)|
|Frozen petite peas||1⁄2 Cup (8 tbs), thawed|
|Firm ripe tomato||1 Large, cored, peeled, seeded, and chopped|
|Sliced ripe olives||1⁄4 Cup (4 tbs), sliced|
|Chopped fresh cilantro||2 Tablespoon (Coriander)|
|Sour cream/Unflavored yogurt||4 Tablespoon|
Serving size: Complete recipe
Calories 2524 Calories from Fat 699
% Daily Value*
Total Fat 80 g122.5%
Saturated Fat 28.4 g142%
Trans Fat 0 g
Cholesterol 95.7 mg
Sodium 1811.6 mg75.5%
Total Carbohydrates 392 g130.6%
Dietary Fiber 41.9 g167.5%
Sugars 53.4 g
Protein 67 g134.5%
Vitamin A 305.1% Vitamin C 644%
Calcium 49.8% Iron 94.6%
*Based on a 2000 Calorie diet
Stir occasionally until onion is golden, about 15 minutes.
Stir in cumin and chili powder.
Pour broth, water, and lime juice into onion mixture.
Bring to a boil over high heat.
Add couscous and raisins; stir well.
Cover, remove from heat, and let stand until liquid is absorbed, 5 to 10 minutes.
Mix in peas, tomato, and olives.
Cover until flavors are blended, about 3 minutes.
Season to taste with salt and pepper.
Spoon couscous onto a platter.
Garnish with cilantro.
Offer sour cream or yogurt to add to individual portions.