Cooking Instructions
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Step 1
In a medium pot, sauté
White Onions (80 g)
in
Unsalted Butter (15 g)
over medium heat until soft, 3 to 4 minutes.
Step 2
Add
Chicken Broth (420 mL)
and bring to a boil. Add
Green Peas (150 g)
, cover and simmer for 3 to 4 minutes.
Step 3
Stir in
Curry Powder (2 g)
,
Salt (3 g)
,
Ground Black Pepper (1 g)
,
Couscous (300 g)
and
Dry Roasted Peanuts (75 g)
. Cover and remove from heat and allow to sit for 5 minutes.
Step 4
Fluff with a fork and stir in
Fresh Cilantro (4 g)
. Serve immediately.