Mediterranean Couscous

Photo: Jan Smith

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.

Yield: 4 servings (serving size: about 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 150
  • Calories from fat: 32%
  • Fat: 5.4g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 0.5g
  • Protein: 4.8g
  • Carbohydrate: 22.1g
  • Fiber: 4.4g
  • Cholesterol: 0.0mg
  • Iron: 1.2mg
  • Sodium: 467mg
  • Calcium: 25mg

Ingredients

  • 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

Preparation

  1. 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.
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