used my "go to" Oregon Flavor Rack no salt garlic and herb seasoning instead of thyme. Served with a stuffed fillet of sole, it was awesome!
Herbed Couscous Pilaf
Photo: John Autry; Styling: Cindy Barr
Yield: 4 servings (serving size: 3/4 cup)
Total:
Recipe from
More From Cooking Light
Recipe Time
Total:
15 Minutes
Nutritional Information
Amount per serving
- Calories: 205
- Fat: 3.7g
- Saturated fat: 0.5g
- Monounsaturated fat: 2.5g
- Polyunsaturated fat: 0.5g
- Protein: 6.5g
- Carbohydrate: 35.6g
- Fiber: 2.6g
- Cholesterol: 0.0mg
- Iron: 0.8mg
- Sodium: 189mg
- Calcium: 20mg
Ingredients
- 1 tablespoon olive oil
- 1/4 cup finely chopped shallots
- 1 cup uncooked couscous
- 1 cup plus 2 tablespoons fat-free, lower-sodium chicken broth
- 1/8 teaspoon salt
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 teaspoon chopped fresh thyme
Preparation
- 1. Heat a small saucepan over medium-high heat. Add oil to pan, swirling to coat. Add shallots; sauté 2 minutes or until tender. Stir in couscous; sauté 1 minute. Add broth and salt; bring to a boil. Cover, remove from heat, and let stand 5 minutes. Fluff with a fork. Stir in parsley and thyme.
Herbed Couscous Pilaf Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Rice/Grains, Pasta
- DIETARY CONSIDERATION: Low Cholesterol, Low Saturated Fat
- OCCASION: Autumn
- PUBLICATION: Cooking Light
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