Southwestern Couscous


2 tablespoons olive oil
4 green onions, chopped
1/2 cup red or green pepper, coarsely chopped
1/2 cup sliced fresh mushrooms
1/2 cup carrots, chopped
1 clove garlic, minced
1 3/4 cups chicken broth
1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chick-peas, rinsed an drained
3/4 cup uncooked couscous


Calories/Serving: 246

One serving provides approximately: 246 calories; 9 g protein; 38 g carbohydrates; 6 g fat (1 g saturated); 6 g fiber; 0 mg cholesterol; 69 mcg folate; 2 mg iron; 548 mg sodium.

Source: Wheat Foods Council

Southwest Couscous


In a large saucepan, heat olive oil over medium-high heat.

Add onion, pepper, mushrooms, carrots and garlic; sauté 2 minutes.

Mix in chicken broth, cumin, salt, pepper, cilantro and chick-peas. Bring to a boil.

Stir in Couscous, remove from heat and cover; let stand 5 minutes or until liquid is absorbed.

Fluff with a fork and serve immediately.


Servings: 6