This versatile side dish pairs well with most any entrée.

Maureen Callahan
Recipe by Cooking Light October 2009

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Kana Okada; Styling: Sara Quessenberry

Recipe Summary

Yield:
4 servings (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a nonstick skillet over medium-high heat. Add onion and bell pepper; sauté 7 minutes.

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  • While vegetables cook, bring broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Stir in onion mixture, salt, and black pepper. Sprinkle with nuts.

Nutrition Facts

225 calories; fat 5.5g; saturated fat 0.6g; mono fat 2.5g; poly fat 1.8g; protein 6.8g; carbohydrates 37.1g; fiber 3.1g; cholesterol 0mg; iron 0.9mg; sodium 266mg; calcium 17mg.
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