Very simple, very good. Check it.
Ingredients:
- 1 3/4 C water
- 1 C couscous (I used a sundried tomato/spinach tri-colored blend)
- 1/2 C chopped baby carrots
- 1/4 C salted cashews
- 1/2 C chopped tomatoes
- 1 T butter or margarine
- 1-2 T olive oil
- Salt, pepper, and garlic to taste
- 2 cubes chicken or veggie bouillon
Directions:
- Bring about 1 3/4 C water to a boil with the olive oil, butter, 2 chicken or veggie bouillon cubes, carrots, cashews, and tomatoes
- Boil contents for about 8 minutes or until carrots are just about done
- Add in couscous and stir quickly
- Remove from heat and cover, letting stand for 5 minutes
- Uncover, add salt/pepper/garlic to taste, and add in queso fresco; stir
