Couscous is made of crushed durum wheat semolina, not the ground kind used for pasta. Whole wheat couscous is now available in many grocery stores. Enjoy it in this Mediterranean Couscous Platter.
1 14-ounce can chicken or vegetable broth
1 cup dry couscous
2/3 cup bottled olive oil or vinaigrette, divided
1/3 cup thinly sliced green onions
2 tablespoons chopped fresh mint
1 14-to-16-ounce can diced tomatoes with green peppers and onions, drained
1 6-ounce can pitted black olives, drained
1 4-to-6-ounce can chicken breast, solid or chunk tuna in oil or water, or anchovies, drained
In a medium saucepan, bring broth to a boil. Stir in couscous. Cover pan and remove from heat. Let stand about ten minutes until liquid is absorbed.
Fluff couscous with a fork, then toss with 1/3 cup of the vinaigrette, green onions and mint. To assemble, place couscous in center of a large platter or divide among serving plates. Arrange artichoke hearts, tomatoes, olives and chicken separately but surrounding the couscous; drizzle with the remaining 1/3 cup of the vinaigrette.
Nutrition Nibbles: Red tomatoes are a great source of cancer-fighting lycopene; canning or cooking them may make it easier for the body to utilize the lycopene.
Recipe makes 6 servings.
Serving size: 1-1/3 cup
Calories: 325; Total Fat: 15.4g; Saturated Fat: 2.2g; Cholesterol: 9mg; Sodium: 858mg; Carbohydrates: 36g; Protein: 11g; Fiber: 3g
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