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Mexicana Couscous

Fresh tomatoes and peas in Mexicana Couscous

Quick cooking couscous helps put this Mexicana Couscous dish, reminiscent of Spanish rice, on the table in no time.


3/4 cup chopped onion
2 cloves garlic, minced
1 tablespoon cooking oil
1/2 teaspoon ground cumin
1 cup reduced-sodium chicken broth
3/4 cup frozen peas
3/4 cup coarsely chopped tomatoes
2 tablespoons snipped fresh cilantro
3/4 cup couscous
4 sprigs fresh cilantro (optional)


In a medium saucepan cook onion and garlic in hot oil over medium heat until tender.

Stir in cumin; cook for 30 seconds. Carefully add broth, peas, tomato and cilantro. Bring mixture to boiling; stir in couscous. Remove from heat.

Cover; let stand for five minutes. Fluff with a fork before serving.

Garnish with cilantro sprigs, if desired. .

Nutrition Information

Recipe makes 6 side dish servings.
Serving size: 1 serving
Calories: 134; Total Fat: 3g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 124g; Carbohydrates: 23g; Protein: 4g; Fiber: 6g

Exchanges per serving: 3 low fat meat exchanges

Did You Know?

Cumin is one of the cultivated plants of Palestine. The Maltese are said to still grow it today, and to thresh it in the manner described by Isaiah in the Bible.

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