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Couscous with Currants

Yield 2 servings (serving size: 3/4 cup)

Ingredients

  • 2/3 cup no-salt-added chicken broth
  • 1/3 cup uncooked couscous
  • 1 teaspoon olive oil
  • 2 tablespoons sliced green onions
  • 1 garlic clove, crushed
  • 1/3 cup seeded, diced plum tomato
  • 1/4 cup drained canned chickpeas (garbanzo beans)
  • 2 tablespoons currants or raisins
  • Dash of ground cumin
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons lemon juice
  • 1/4 teaspoon pepper

Nutrition Information

  • calories 197
  • caloriesfromfat 17 %
  • fat 3.8 g
  • satfat 0.6 g
  • monofat 2.2 g
  • polyfat 0.6 g
  • protein 6.7 g
  • carbohydrate 34.9 g
  • fiber 1.6 g
  • cholesterol 0.0 mg
  • iron 1.9 mg
  • sodium 180 mg
  • calcium 44 mg

How to Make It

  1. Bring chicken broth to a boil in a medium saucepan; stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork; set aside.

  2. Heat oil in a medium nonstick skillet over medium-high heat. Add the green onions and garlic; sauté 1 minute. Add hot cooked couscous, tomato, and next 3 ingredients; cook 2 minutes or until thoroughly heated. Remove from heat, and stir in parsley and remaining ingredients. Serve warm.