Takes 20 minutes and makes 4 servings

Ingredients

1 16-17 ounce package refrigerated cooked beef pot roast with juice

1 1/2 cups sliced fresh mushrooms

1 cup bottled picante sauce

1 14-ounce can chicken broth

1 cup quick cooking couscous

2 tablespoons snipped fresh cilantro

Sour cream (optional)

Chopped fresh tomato (optional)

Sliced avocado (optional)

Directions

1. 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.
2. 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.
3. 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.

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