"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Southwestern Couscous Pita's Recipe

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This recipe for Southwestern Couscous Pita's, by , is from Grandma Peggy's Home Cooking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

MeriAnn Ellett Boxall
Added: Saturday, November 29, 2008


1 1/2 cups water
1 cup dry couscous
1 can black beans rinsed and drained
1 can corn kernels
1 1/2 cup salsa
1 can (4 oz) diced green chilies
1 tbsp chopped fresh cilantro or dried cilantro to taste
1/2 tsp. salt
1/4 tsp. fresh ground black pepper

Bring the water to a boil in a medium saucepan over high heat. Stir in the couscous and bring to a boil again. Reduce the heat to low, cover the pan and cook for 2 minutes, or until all the water has been absorbed. Remove from heat. Fluff with a fork. Cover and allow to stand for 5 minutes.
In a large bowl, mix the beans, corn, salsa, peppers, cilantro, salt and pepper. Add the couscous and mix well.
Serve warm in a pita as a sandwich, or on the side as salad.




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