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Tomato-Dill Couscous

Cooking Light SEPTEMBER 2010

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

Ingredients

  • 1 tablespoon olive oil
  • 1 cup uncooked couscous
  • 1 cup plus 2 tablespoons fat-free, lower-sodium chicken broth
  • 1/8 teaspoon salt
  • 1/2 cup quartered cherry tomatoes
  • 1/4 cup finely chopped red onion
  • 2 tablespoons chopped fresh dill

Preparation

Heat a small saucepan over medium-high heat. Add olive oil to pan. Stir in couscous; sauté 1 minute. Add chicken broth and salt; bring to a boil. Cover, remove from heat, and let stand 5 minutes. Fluff with a fork. Stir in tomatoes, onion, and dill.

Nutritional Information

Amount per serving
  • Calories: 201
  • Fat: 3.7g
  • Saturated fat: 0.5g
  • Sodium: 149mg
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Tomato-Dill Couscous recipe

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