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Tabbouleh-Style Couscous

Yield 4 servings (serving size: about 3/4 cup)
Prep: 12 minutes; Cook: 5 minutes. This quick variation of the traditional grain salad uses couscous instead of bulgur, but keeps the distinctive flavor blend of mint, parsley, and lemon juice.

Ingredients

  • 1 1/4 cups fat-free, less-sodium chicken broth, divided
  • 1/2 teaspoon dried mint
  • 2/3 cup uncooked couscous
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice (about 1/2 lemon)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup grape tomatoes, halved
  • 1/3 cup finely chopped fresh flat-leaf parsley
  • 2 tablespoons minced red onion

Nutrition Information

  • calories 157
  • caloriesfromfat 22 %
  • fat 3.8 g
  • satfat 0.5 g
  • monofat 2.6 g
  • polyfat 0.4 g
  • protein 5.2 g
  • carbohydrate 25.5 g
  • fiber 2.2 g
  • cholesterol 0.0 mg
  • iron 1.2 mg
  • sodium 351 mg
  • calcium 21 mg

How to Make It

  1. Bring 1 cup broth to a boil in a medium saucepan; remove from heat. Add mint and couscous to broth; cover and let stand 5 minutes.

  2. Transfer to a bowl; fluff with a fork. Add remaining 1/4 cup broth, oil, and remaining ingredients to couscous. Stir gently.

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