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Recipe Summary

Yield:
6 servings (serving size: 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Place the hazelnuts on a baking sheet. Bake at 350° for 15 minutes, stirring once. Turn nuts out onto a towel. Roll up towel, and rub off skins. Chop nuts, and set aside.

  • Bring chicken broth and the next 6 ingredients (broth through garlic) to a boil in a medium saucepan, and gradually stir in the couscous. Remove from heat; cover couscous and let stand 5 minutes. Fluff couscous with a fork. Stir in the hazelnuts.

Source

Caprial's Bistro, Portland, Orgeon

Nutrition Facts

169 calories; calories from fat 18%; fat 3.3g; saturated fat 0.2g; mono fat 2.3g; poly fat 0.3g; protein 6.9g; carbohydrates 28.3g; fiber 1.6g; cholesterolmg; iron 1mg; sodium 341mg; calcium 14mg.