Options

Format:
Include:
PRINT
See more
Photo: Jan Smith Photo by: Photo: Jan Smith

Mediterranean Couscous

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.

Cooking Light JANUARY 2006

  • Yield: 4 servings (serving size: about 1 cup)

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

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.

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
advertisement

Go to full version of

Mediterranean Couscous recipe

advertisement