Chilled Couscous Salad

• 2T oil
• 1 medium onion
• 1 clove garlic
• 1 red pepper
• 1 hot chili (jalapeno)
• 1 T cumin
• 1 T chili powder
• 1 3/4 cup vegetable broth
• 1/4 cup water
• 2 T fresh lime juice
• 2 cups couscous
• 1/4 cup dried cranberries
• 1/2 cup frozen peas
• 1 large tomato
• 2 T chopped cilantro

1. Heat 2T of oil in a 12 inch skillet over medium heat. Saute one medium chopped onion, one minced garlic clove, one diced red pepper and one diced jalapeno pepper for five minutes or till tender. Stir in 1 T cumin, 1 T chili powder, 1 3/4 cup of vegetable broth, 1/4 cup water and 2 T fresh lime juice. Cover and bring to a boil. Add two cups of couscous, 1/4 cup of dried cranberries and 1/2 cup of frozen peas. Stir well and remove from heat. Serve the couscous in a bowl garnished with sliced tomatoes and 2 T of chopped fresh cilantro.

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Taken from www.epicurious.com/recipes/member/views/chilled-couscous-salad-1206503 (may not work)