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Tex-Mex Couscous Pilaf

Photo: John Autry; Styling: Cindy Barr
Total time 16 mins
Yield 4 servings (serving size: 3/4 cup)

Ingredients

  • 1 tablespoon olive oil
  • 1/4 cup finely chopped shallots
  • 1 cup uncooked couscous
  • 1/2 cup canned diced tomatoes with chiles
  • 3/4 cup fat-free, lower-sodium chicken broth
  • 1/2 cup frozen corn
  • 1 tablespoon lime juice
  • 1 tablespoon chopped fresh cilantro

Nutrition Information

  • calories 225
  • fat 3.9 g
  • satfat 0.6 g
  • monofat 2.6 g
  • polyfat 0.5 g
  • protein 6.9 g
  • carbohydrate 40.6 g
  • fiber 3.1 g
  • cholesterol 0 mg
  • iron 0.8 mg
  • sodium 209 mg
  • calcium 18 mg

How to Make It

  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 tomatoes, broth, and corn; bring to a boil. Cover, remove from heat, and let stand 5 minutes. Fluff with a fork. Stir in lime juice and cilantro.