Quick-cooking couscous is now even better since it's available in a whole wheat version. Fresh sage gives this side dish an earthy taste and aroma. You can use other fresh herbs such as basil, cilantro, or mint instead. To make this an entrée, add a little feta cheese, water-packed tuna, or shredded cooked chicken.
1 3/4 cups fat-free, less-sodium chicken broth
3/4 cup whole wheat couscous
1 cup grape tomatoes, halved
1/2 cup chopped seeded peeled cucumber
1/2 cup chopped red bell pepper
1/4 cup sliced green onions
1 tablespoon chopped fresh sage
1/4 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
4 teaspoons extravirgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
How to Make It
Bring broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Combine couscous, tomatoes, and remaining ingredients in a large bowl.
Wow - this was better than I was expecting. I used a box of garlic/olive oil couscous and added chopped rotisserie chicken meat and feta to make it a meal. Doesn't get easier than this...I found the flavors very nice. May try adding marinated artichoke hearts next time. Seems to be a very versatile recipe!
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