CAJUN BLACK EYED PEAS W/ COUSCOUS

Shopping List:

2 packs frozen black eyed peas

Yellow onion

Red onion

Jalapeno

Garlic

Mini sweet peppers

Paprika

Cayenne Pepper

Chili Powder

Emeril Essence Seasoning

Herbs de Providence

Vegetable broth

EVOO

Cous Cous

Print Recipe

Cajun black eyed peas w/ couscous

Cuisine

southern

Prep Time

15 minutes

Cook Time

75 minutes

Servings

Ingredients

• 1/2 yellow onion
• 1/2 red onion
• 1/2 jalapeno
• 3 garlic cloves
• 5 mini sweet peppers
• 1/2 tbsp paprika
• 1/4 cup EVOO
• 1 tsp cayenne pepper
• 1/2 tbsp chili powder
• 1 tbsp herbs de providence
• 1 tbsp Emeril essence
• 2 32 oz vegetable broth
• 2 1/2 cups water
• 1 cup Couscous

Cuisine southern Prep Time 15 minutes Cook Time 75 minutes Servings Ingredients 1/2 yellow onion 1/2 red onion 1/2 jalapeno 3 garlic cloves 5 mini sweet peppers 1/2 tbsp paprika 1/4 cup EVOO 1 tsp cayenne pepper 1/2 tbsp chili powder 1 tbsp herbs de providence 1 tbsp Emeril essence 2 32 oz vegetable broth 2 1/2 cups water 1 cup Couscous

Instructions

1. In a large pot heat EVOO over a medium heat. Add in garlic, onions, and mini sweet peppers and sauté for 5 minutes. Stir constantly so that garlic doesn’t burn.
2. In a medium sauce pan bring 1 ½ cups of salted water to a boil, add 1 tbsp. of EVOO. Stir in couscous. Remove from heat and cover. Allow this to sit for 5 minutes and fluff with fork. Set aside until beans are finished cooking.
3. Add peas, and remaining ingredients. Stir and cover, reduce heat to medium low and allow peas to cook for 75 minutes.
4. Serve over couscous and enjoy!