Hazelnut-Herb Couscous

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6 servings (serving size: 2/3 cup)


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1/4 cup hazelnuts (about 1 ounce)
1 (16-ounce) can fat-free, less-sodium chicken broth
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh oregano
1/4 teaspoon salt
1/8 teaspoon black pepper
2 garlic cloves, minced
1 1/3 cups uncooked couscous


Preheat oven to 350°.

Place the hazelnuts on a baking sheet. Bake at 350° for 15 minutes, stirring once. Turn nuts out onto a towel. Roll up towel, and rub off skins. Chop nuts, and set aside.

Bring chicken broth and the next 6 ingredients (broth through garlic) to a boil in a medium saucepan, and gradually stir in the couscous. Remove from heat; cover couscous and let stand 5 minutes. Fluff couscous with a fork. Stir in the hazelnuts.

Created date

April 2002

Nutritional Information

Calories 169
Caloriesfromfat 18 %
Fat 3.3 g
Satfat 0.2 g
Monofat 2.3 g
Polyfat 0.3 g
Protein 6.9 g
Carbohydrate 28.3 g
Fiber 1.6 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 341 mg
Calcium 14 mg