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Mediterranean Couscous
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Yield: 4 servings (serving size: about 1 cup)
Source: Cooking Light, JANUARY 2006
Amy's Comments: This took about 5 minutes or so of chopping. SUPER
fast and easy and VERY flavorful!! Larry and I both loved this! The lemon
added a great ZING that I didnt expect to like, but loved!!
CL Comments: Quick-cooking couscous is now even better since it's
available in a whole wheat version. Fresh sage gives this side dish an
earthy taste and aroma. You can use other fresh herbs such as basil,
cilantro, or mint instead. To make this an entrée, add a little feta
cheese, water-packed tuna, or shredded cooked chicken.
INGREDIENTS:
1 3/4 cups fat-free, less-sodium chicken broth
3/4 cup whole wheat couscous
1 cup grape tomatoes, halved
1/2 cup chopped seeded peeled cucumber
1/2 cup chopped red bell pepper
1/4 cup sliced green onions
1 tablespoon chopped fresh sage
1/4 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
4 teaspoons extravirgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
INSTRUCTIONS:
- Bring broth to a boil in a medium saucepan; gradually stir in
couscous. Remove from heat; cover and let stand 5 minutes. Fluff with
a fork. Combine couscous, tomatoes, and remaining ingredients in a
large bowl.
NUTRITIONAL INFO:
Healthy Units: 3 per serving or CORE
CALORIES 150(32% from fat); FAT 5.4g (sat 0.7g,mono 3.7g,poly 0.5g);
PROTEIN 4.8g; CHOLESTEROL 0.0mg; CALCIUM 25mg; SODIUM 467mg; FIBER
4.4g; IRON 1.2mg; CARBOHYDRATE 22.1g
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