Couscous with Currants

Cooking Light
2 servings (serving size: 3/4 cup)


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2/3 cup no-salt-added chicken broth
1/3 cup uncooked couscous
1 teaspoon olive oil
2 tablespoons sliced green onions
1 garlic clove, crushed
1/3 cup seeded, diced plum tomato
1/4 cup drained canned chickpeas (garbanzo beans)
2 tablespoons currants or raisins
Dash of ground cumin
2 tablespoons chopped fresh parsley
2 tablespoons lemon juice
1/4 teaspoon pepper


Bring chicken broth to a boil in a medium saucepan; stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork; set aside.

Heat oil in a medium nonstick skillet over medium-high heat. Add the green onions and garlic; sauté 1 minute. Add hot cooked couscous, tomato, and next 3 ingredients; cook 2 minutes or until thoroughly heated. Remove from heat, and stir in parsley and remaining ingredients. Serve warm.

Created date

January 2004

Nutritional Information

Calories 197
Caloriesfromfat 17 %
Fat 3.8 g
Satfat 0.6 g
Monofat 2.2 g
Polyfat 0.6 g
Protein 6.7 g
Carbohydrate 34.9 g
Fiber 1.6 g
Cholesterol 0.0 mg
Iron 1.9 mg
Sodium 180 mg
Calcium 44 mg