Moroccan Peanut Couscous with Peas

Ingredients

• 2 tablespoons Crisco Pure Canola Oil
• 1/2 cup chopped onions
• 1/2 cup chopped red or green bell pepper
• 2 to 3 cloves garlic, minced
• 1 1/2 cups chicken or vegetable broth
• 1/2 cup Jif Extra Crunchy Peanut Butter
• 1/2 teaspoon ground cumin
• Salt and pepper
• 1 10-ounce package frozen peas (tiny deluxe, if possible)
• 1 cup unprepared couscous

Preparation 

1. HEAT oil in a 2 1/2 or 3 quart saucepan over medium heat. Add onion, bell pepper and garlic. Cook just until onion is translucent. Add broth and bring to a boil.
2. WHISK in peanut butter and cumin. Blend well. Season with salt and pepper to taste. Add peas and bring to a boil. Stir in couscous and return to a boil, stirring constantly.
3. REMOVE from heat. Cover and let sit about 5 minutes or until liquid is absorbed. Fluff with a fork; serve immediately.

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