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Photo: John Autry; Styling: Cindy Barr Photo by: Photo: John Autry; Styling: Cindy Barr

Tex-Mex Couscous Pilaf

Cooking Light OCTOBER 2010

  • Yield: 4 servings (serving size: 3/4 cup)
  • Total:16 Minutes

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 225
  • Fat: 3.9g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.5g
  • Protein: 6.9g
  • Carbohydrate: 40.6g
  • Fiber: 3.1g
  • Cholesterol: 0mg
  • Iron: 0.8mg
  • Sodium: 209mg
  • Calcium: 18mg
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Tex-Mex Couscous Pilaf recipe

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