Boil pierogies according to package directions; drain and keep warm in the saucepan. Meanwhile, in a large nonstick skillet, melt butter. Stir in cumin and crushed red pepper; cook and stir until fragrant, about 30 seconds. Add tomatoes; cook over medium heat until heated through, about 5 minutes. Stir in drained pierogies; heat until hot, about 2 minutes. Serve with couscous, if desired.
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|Serving Size: 1 Serving (559g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 481 (86%)|
|Amt Per Serving||% DV|
|Total Fat 53.5g||71 %|
|Saturated Fat 33g||165 %|
|Monounsaturated Fat 13.9g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 137.5mg||42 %|
|Sodium 396.6mg||14 %|
|Potassium 1237.1mg||33 %|
|Total Carbohydrate 20.8g||6 %|
|Dietary Fiber 6.4g||25 %|
|Sugars, other 14.4g|
|Protein 5.4g||8 %|
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Calories per serving: 558
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