Moroccan Peanut Couscous With Peas - cooking recipe

Ingredients

2 tablespoons crisco pure canola oil
1/2 cup onion, chopped
1/4 cup green bell pepper, diced
garlic clove, minced (use 2 - 3 garlic cloves)
1 1/2 cups chicken broth (or vegetable broth)
1/2 cup jif crunchy peanut butter
1/2 teaspoon ground cumin
salt and pepper
1 (10 ounce) package frozen peas (tiny deluxe, if possible)
1 cup couscous

Preparation

Heat canola oil in a 2 1/2 or 3 qt saucepan, over medium heat. Add the onions, bell pepper, and garlic. Cook until just translucent. Add the broth and bring to a boil. Whisk in the peanut butter and cumin. Blend well. Season with salt and pepper as needed. Add peas and bring to a boil. Stir in couscous and return to a boil, stirring constantly. Remove from heat. Cover and let sit about 5 minutes or until the liquid is absorbed. Fluff with a fork and serve.