Title: Couscous A La Chile-Head
Categories: Spice Grain
Yield: 1 Servings

1	cn	(10 oz. / 283g.) Rotel
		Tomatoes and chilies
2	tb	Frozen corn (maize)
1	tb	Frozen peas
7	tb	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.html

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