Southwestern Couscous
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Southwestern Couscous

  • 1 small onion, chopped
  • 2 teaspoons olive oil
  • 1 can beef broth
  • Water
  • 1 cup frozen corn, thawed
  • 1 jalapeno, seeded and finely chopped
  • 1 teaspoon worcestershire sauce
  • 3/4 teaspoon cumin
  • 2-1/4 cups couscous
  • 1/4 cup black olives, sliced
  • 2 tablespoons cilantro, chopped

This side dish goes great with any number of main entrees.
One of my family's favorite meals is Southwestern Couscous
with Mole Poblano (Chicken with Chocolate Sauce). With a
Golden Margarita on the side, it's the perfect meal.

In a saucepan, saute onion in oil until tender. Dilute broth with water to make 2-1/4 cups. Add all but couscous and olives and bring to a boil.

Stir in couscous. Let stand 5 minutes until the liquid is absorbed. Fluff with a fork, sprinkle with olives and cilantro.

Serves 6.

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