Couscous with Cranberries and Pine Nuts

recipe
Using broth instead of water gives this dish added flavor without additional fat. Use this tip when cooking rice and mashed potatoes, too. It's a great way to punch up the flavor.

Yield:

4 servings (serving size: 3/4 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 2 Minutes
Cook: 5 Minutes
Other: 5 Minutes

Nutritional Information

Calories 172
Fat 4.7 g
Satfat 0.4 g
Protein 5.6 g
Carbohydrate 29.7 g
Cholesterol 0 mg
Iron 1.3 mg
Sodium 340 mg
Caloriesfromfat 25 %
Fiber 4.2 g
Calcium 14 mg

Ingredients

1 1/4 cups fat-free, less-sodium chicken broth
1 teaspoon olive oil
1/4 teaspoon salt
1 cup uncooked whole wheat couscous
1/4 cup sweetened dried cranberries
2 tablespoons pine nuts, toasted
2 tablespoons chopped fresh flat-leaf parsley

Preparation

Bring first 3 ingredients to a boil in a medium saucepan. Stir in couscous and cranberries. Remove from heat; cover and let stand 5 minutes. Add pine nuts and parsley; fluff with a fork. Serve immediately.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2006
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