Tuesday, December 30, 2014

Mediterranean Couscous (from the cookbook)

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.

Serves: 6
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.

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