This versatile side dish pairs well with most any entrée.
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
How to Make It
Heat oil in a nonstick skillet over medium-high heat. Add onion and bell pepper; sauté 7 minutes.
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.