Ingredients
1
cup chicken broth
2/3
cup frozen early June peas
1/8
teaspoon salt
1/8
teaspoon pepper
1
teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme leaves
1
garlic clove, minced
3/4
cup uncooked couscous
1
medium tomato, seeded, chopped
Preparation
In medium saucepan, combine broth, peas, salt, pepper, thyme and garlic. Bring to a boil.
Remove saucepan from heat; stir in couscous and tomato. Cover; let stand 5 minutes. Fluff with fork before serving.
