ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Couscous Pilaf

Photo: Kana Okada; Styling: Sara Quessenberry
Yield 4 servings (serving size: about 3/4 cup)
This versatile side dish pairs well with most any entrée.

Ingredients

  • 2 teaspoons olive oil
  • 1/2 cup chopped onion
  • 1/2 cup finely chopped red bell pepper
  • 1 cup fat-free, less-sodium chicken broth
  • 1 cup uncooked couscous
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons pine nuts, toasted

Nutrition Information

  • calories 225
  • fat 5.5 g
  • satfat 0.6 g
  • monofat 2.5 g
  • polyfat 1.8 g
  • protein 6.8 g
  • carbohydrate 37.1 g
  • fiber 3.1 g
  • cholesterol 0.0 mg
  • iron 0.9 mg
  • sodium 266 mg
  • calcium 17 mg

How to Make It

  1. Heat oil in a nonstick skillet over medium-high heat. Add onion and bell pepper; sauté 7 minutes.

  2. While vegetables cook, 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. Stir in onion mixture, salt, and black pepper. Sprinkle with nuts.