Mediterranean Couscous Toss |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is a recipe from Cooking Light. I haven't tried it yet, but it looks good! You can use basil, cilantro or mint instead of the sage. Ingredients:
1 3/4 cups reduced-sodium fat-free chicken broth |
3/4 cup whole wheat couscous |
1 cup grape tomatoes, halved |
1/2 cup chopped seeded peeled cucumber |
1/2 cup chopped red bell pepper |
1/4 cup sliced green onion |
1 tablespoon chopped fresh sage (or 1 tsp of dried sage) |
1/4 teaspoon grated lemon rind |
2 tablespoons fresh lemon juice |
4 teaspoons extra virgin olive oil |
1/2 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
Directions:
1. Bring broth to a boil in a medium sauce pan.
2. Gradually stir in couscous.
3. Remove from heat, cover and let stand 5 minutes.
4. Fluff with a fork.
5. Combine couscous, tomatoes, and remaining ingredients in a large bowl.
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