I made this last night and it was fabulous....even my kids liked it!! I used Israeli couscous since I like the texture better than regular couscous....definitely a keeper in the recipe book.
Herbed Couscous
Photo: John Autry and Randy Mayor; Styling: Cindy Barr
Yield: 4 servings (serving size: 1/2 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 167
- Fat: 0.4g
- Saturated fat: 0.1g
- Sodium: 226mg
Ingredients
- 3/4 cup fat-free, lower-sodium chicken broth
- 1/2 cup water
- 1 cup uncooked couscous
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh chives
- 1/4 teaspoon salt
Preparation
- Combine chicken broth and water in a saucepan; boil. Stir in uncooked couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Stir in parsley, chives, and salt.
Herbed Couscous Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Family, Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Rice/Grains
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Saturated Fat
- PUBLICATION: Cooking Light
More Recipes for Side Dishes/Vegetables
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Herbed Couscous Pilaf
Cooking Light
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