Potato, Pea and Couscous Hash
Here's a colorful dinner hash that can be made in a snap thanks to quick-cooking couscous. If you have extra time, try this with fresh peas instead of frozen. Marinated veggies make a fine accompaniment to this dish.
1 Tbs. olive oil
1 large onion, chopped
1 large green or red bell pepper, chopped
1 ripe large tomato, halved, seeded and chopped
1 medium clove garlic, minced
1 tsp. paprika
2 cups low-sodium vegetable broth
1 ½ cups peeled diced all-purpose potatoes (½-inch pieces)
1 cup frozen peas
¾ tsp. salt
1 ¼ cups uncooked couscous
2 Tbs. chopped fresh parsley
- In large nonstick skillet, heat oil over medium heat. Add onion and bell pepper and cook, stirring often, until onion is softened, about 7 minutes. Add tomato, garlic and paprika and cook, stirring, 1 minute.
- Stir in broth, potatoes, peas and salt. Season with freshly ground pepper to taste. Bring to a boil, cover, reduce heat to low and simmer until potatoes are tender, about 8 minutes.
- Gradually stir in couscous, adding it in a stream, and parsley. Return mixture to a simmer, cover and cook (without lifting lid) 1 minute. Remove from heat and let stand, covered, 5 minutes. Gently fluff hash with fork. Wait another few minutes, then serve hot.
4 to 5 servings