Ingredients

How to make it

  • Transfer liquid from pot roast package to a large skillet; add mushrooms and picante sauce. Cut pot roast into 1- to 1-1/2-inch cubes; add to skillet. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.
  • Meanwhile, in a medium saucepan bring chicken broth to boiling; stir in couscous. Remove from heat. Cover and let stand 5 minutes. Fluff with a fork; stir in snipped cilantro.
  • Spoon pot roast mixture on top of hot cooked couscous mixture. Serve with sour cream, tomato, and/or avocado and top with cilantro sprigs. Makes 4 to 6 servings.

Reviews & Comments 2

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  • dariana 7 years ago
    Zena, it is good but if you have little ones, it is a bit warm.
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  • zena824 7 years ago
    Dariana..this really sounds good......
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