Rating: 3 stars
9 Ratings
  • 5 star values: 0
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1

Though grains of Israeli couscous are larger than those in Moroccan couscous, they still cook faster than rice or pasta.

Allison Fishman
Recipe by Cooking Light August 2003

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Yield:
6 cups (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 2 cups water and tomatoes in a microwave-safe bowl. Microwave at high 3 minutes or until water boils; cover and let stand 10 minutes or until soft. Drain and chop; set aside.

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  • Place 1/3 cup water and vegetable broth in a large saucepan; bring to a boil. Stir in couscous. Cover, reduce heat, and simmer 8 minutes or until tender. Remove from heat; stir in tomatoes and remaining ingredients.

Nutrition Facts

419 calories; calories from fat 30%; fat 14.1g; saturated fat 3.9g; mono fat 1.4g; poly fat 0.8g; protein 30.2g; carbohydrates 42.5g; fiber 2.6g; cholesterol 64mg; iron 2.5mg; sodium 677mg; calcium 54mg.
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