Rating: 4.5 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 3

Quick-cooking couscous is now even better since it's available in a whole wheat version. Fresh sage gives this side dish an earthy taste and aroma. You can use other fresh herbs such as basil, cilantro, or mint instead. To make this an entrée, add a little feta cheese, water-packed tuna, or shredded cooked chicken.

Joy Zacharia
Recipe by Cooking Light January 2006

Gallery

Jan Smith

Recipe Summary

Yield:
4 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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. Combine couscous, tomatoes, and remaining ingredients in a large bowl.

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Nutrition Facts

150 calories; calories from fat 32%; fat 5.4g; saturated fat 0.7g; mono fat 3.7g; poly fat 0.5g; protein 4.8g; carbohydrates 22.1g; fiber 4.4g; cholesterol 0mg; iron 1.2mg; sodium 467mg; calcium 25mg.
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