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

Tomato-Feta Couscous Pilaf

Cooking Light OCTOBER 2010

  • Yield: 4 servings
  • Total: 20 Minutes

Ingredients

  • 1 tablespoon olive oil
  • 1/4 cup finely chopped shallots
  • 1 cup uncooked couscous
  • 1 cup plus 2 tablespoons fat-free, lower-sodium chicken broth
  • 1/8 teaspoon salt
  • 3/4 cup quartered grape tomatoes
  • 1/3 cup crumbled feat cheese
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 tablespoon lemon juice
  • 1 teaspoon chopped fresh thyme

Preparation

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 broth and salt; bring to a boil. Cover, remove from heat, and let stand 5 minutes. Fluff with a fork. Stir in tomatoes, feta, and remaining ingredients.

Nutritional Information

Amount per serving
  • Calories: 244
  • Sodium: 6.5g
  • Saturated fat: 2.4g
  • Sodium: 330mg
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Tomato-Feta Couscous Pilaf Recipe

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