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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This recipe goes with Fontina-Stuffed Baked Salmon with Herb Jus Ingredients:
1/4 cup hazelnuts (about 1 ounce) |
1 (16-ounce) can fat-free, less-sodium chicken broth |
1 teaspoon chopped fresh thyme |
1 teaspoon chopped fresh rosemary |
1 teaspoon chopped fresh oregano |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
2 garlic cloves, minced |
1 1/3 cups uncooked couscous |
Directions:
1. Preheat oven to 350°.
2. 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.
3. 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.
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