Potato, Pea and Couscous Hash

Ingredients

• 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 1/2 cups peeled diced all-purpose potatoes ( 1/2-inch pieces)
• 1 cup frozen peas
• 3/4 tsp. salt
• 1 1/4 cups uncooked couscous
• 2 Tbs. chopped fresh parsley

Instructions

1. In large nonstick skillet, heat oil over medium heat.
2. Add onion and bell pepper and cook, stirring often, until onion is softened, about 7 minutes.
3. Add tomato, garlic and paprika and cook, stirring, 1 minute.
4. Stir in broth, potatoes, peas and salt.
5. Season with freshly ground pepper to taste.
6. Bring to a boil, cover, reduce heat to low and simmer until potatoes are tender, about 8 minutes.
7. Gradually stir in couscous, adding it in a stream, and parsley.
8. Return mixture to a simmer, cover and cook (without lifting lid) 1 minute.
9. Remove from heat and let stand, covered, 5 minutes.
10. Gently fluff hash with fork.
11. Wait another few minutes, then serve hot.