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Hazelnut-Herb Couscous

Hazelnut-Herb Couscous

Cooking Light MAY 1999

  • Yield: 6 servings (serving size: 2/3 cup)

Ingredients

  • 1/4 cup hazelnuts (about 1 ounce)
  • 1 (16-ounce) can fat-free, less-sodium chicken broth
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 garlic cloves, minced
  • 1 1/3 cups uncooked couscous

Preparation

Preheat oven to 350°.

Place the hazelnuts on a baking sheet. Bake at 350° for 15 minutes, stirring once. Turn nuts out onto a towel. Roll up towel, and rub off skins. Chop nuts, and set aside.

Bring chicken broth and the next 6 ingredients (broth through garlic) to a boil in a medium saucepan, and gradually stir in the couscous. Remove from heat; cover couscous and let stand 5 minutes. Fluff couscous with a fork. Stir in the hazelnuts.

Nutritional Information

Amount per serving
  • Calories: 169
  • Calories from fat: 18%
  • Fat: 3.3g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.3g
  • Protein: 6.9g
  • Carbohydrate: 28.3g
  • Fiber: 1.6g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 341mg
  • Calcium: 14mg
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Hazelnut-Herb Couscous recipe

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