Mexicana Couscous

• 34 cup onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon cooking oil
• 12 teaspoon ground cumin
• 1 cup vegetable broth
• 34 cup frozen peas
• 34 cup tomatoes, coarsely chopped
• 2 tablespoons fresh cilantro, snipped
• 34 cup couscous
• 4 sprigs fresh cilantro (optional)

1. In a medium saucepan cook onion and garlic in hot oil over medium heat until tender.
2. Stir in cumin; cook for 30 seconds.
3. Carefully add broth, peas, tomato and cilantro.
4. Bring mixture to boiling; stir in couscous.
5. Remove from heat.
6. Cover; let stand for 5 minutes.
7. Fluff with a fork before serving.
8. Garnish with cilantro sprigs, if desired.

onion, garlic, cooking oil, ground cumin, vegetable broth, frozen peas, tomatoes, fresh cilantro, couscous, cilantro

Taken from www.food.com/recipe/mexicana-couscous-267094 (may not work)