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Couscous A La Chile-Head spice, grains 1 can (10 oz. / 283g.) rotel 1 tomatoes and chilies 2 tablespoon frozen corn (maize) 1 tablespoon frozen peas 7 tablespoon couscous ~--which would probably make a Moroccan gag (CousCous being the national food of Morocco) but which makes chile-heads shed tears of joy. Place Rotel and veggies in small pot; bring to boil. Toss in CousCous, stir, cover, and remove from heat. Wait five minutes, fluff with fork, and enjoy. Serves 2 as a side dish. If you like, add a few bits of left-over chicken or what-have-you, and you have a complete, quick and easy, cheap, and tasty one-pot meal. Rotel also can be used to make nice rice. There is about 5/8 cup of liquid per can; scale other quantities accordingly. Notes: I've seen RoTel diced tomatoes & green chilies mentioned here a few times, usually in conjunction with Velveeta. Velveeta, alas, is not a product that I recognize as food, so when I discovered RoTel at the local supermarket a year or so ago, I had to find something else to do with this ambrosia. Hence I created this recipe. Yours in Capsicum, Howard luddite@ix.netcom.com (Howard Sinberg) From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.phpl Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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