Couscous replaces the rice in this traditional saffron-spiced Spanish dish. Made of ground semolina, couscous is usually located in the rice or pasta section of your supermarket.

Vegetable oil spray
1 small red onion, chopped
2 teaspoons bottled minced garlic
1 1/2 cups low-sodium vegetable or fat-free, low-sodium chicken broth
9-ounce package frozen baby lima beans (with trace of salt necessary for processing)
1 cup frozen no-salt-added peas
1/4 teaspoon salt
1/8 teaspoon powdered saffron or 1/2 teaspoon ground turmeric
1/8 teaspoon ground red pepper
1 cup couscous
1 medium tomato, chopped
1/4 cup snipped fresh cilantro or parsley

Spray a large saucepan or Dutch oven with vegetable oil. Place over medium-high heat. Add onion and garlic and cook until onion is tender, about 5 minutes. Add broth, lima beans, peas, salt, saffron or turmeric, and pepper.

Bring to a boil over high heat. Reduce heat, cover, and simmer 10 minutes, or until lima beans are tender.

Remove from heat and stir in uncooked couscous, tomato, and cilantro or parsley. Cover and let stand 5 minutes.