1 tsp. extra virgin olive oil
1 c. golden couscous (uncooked)
1 ½ tsp. curry powder (mild variety)
1 ½ c. 99% fat free chicken stock (slightly less than one can)
¼ c. green onion, chopped
½ c. shredded carrots
Heat oil in a large skillet over med/high heat. Add the couscous and cook for a minute or so to toast. Add the curry powder and stir. Add chicken broth, green onions and carrots and bring to a boil.
Remove from heat, cover and let stand for 5 minutes.
Nutritional: Per Serving - 136 calories; 0.75 g fat; 5% calories from fat
Comments: I use a mild curry for this so that it is not too spicy. You could also substitute cumin for the curry.