Couscous Pilaf

Photo: Kana Okada; Styling: Sara Quessenberry

This versatile side dish pairs well with most any entrée.

Yield: 4 servings (serving size: about 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 225
  • Fat: 5.5g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 1.8g
  • Protein: 6.8g
  • Carbohydrate: 37.1g
  • Fiber: 3.1g
  • Cholesterol: 0.0mg
  • Iron: 0.9mg
  • Sodium: 266mg
  • Calcium: 17mg

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

Preparation

  1. 1. Heat oil in a nonstick skillet over medium-high heat. Add onion and bell pepper; sauté 7 minutes.
  2. 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.
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