Potato, Pea and Couscous Hash

• 1 Tbs. olive oil
• 1 large onion, chopped
• 1 large green or red bell pepper, chopped
• 1 ripe large tomato, halved, seeded and chopped
• 1 medium clove garlic, minced
• 1 tsp. paprika
• 2 cups low-sodium vegetable broth
• 1 1/2 cups peeled diced all-purpose potatoes ( 1/2-inch pieces)
• 1 cup frozen peas
• 3/4 tsp. salt
• 1 1/4 cups uncooked couscous
• 2 Tbs. chopped fresh parsley

1. In large nonstick skillet, heat oil over medium heat.
2. Add onion and bell pepper and cook, stirring often, until onion is softened, about 7 minutes.
3. Add tomato, garlic and paprika and cook, stirring, 1 minute.
4. Stir in broth, potatoes, peas and salt.
5. Season with freshly ground pepper to taste.
6. Bring to a boil, cover, reduce heat to low and simmer until potatoes are tender, about 8 minutes.
7. Gradually stir in couscous, adding it in a stream, and parsley.
8. Return mixture to a simmer, cover and cook (without lifting lid) 1 minute.
9. Remove from heat and let stand, covered, 5 minutes.
10. Gently fluff hash with fork.
11. Wait another few minutes, then serve hot.

olive oil, onion, green, tomato, clove garlic, paprika, vegetable broth, potatoes, frozen peas, salt, couscous, parsley

Taken from www.vegetariantimes.com/recipe/potato-pea-and-couscous-hash/ (may not work)