1 tablespoon butter
1 cup quick-cooking couscous
1 cup homemade chicken broth
OR 1 cup canned reduced-sodium chicken broth
1 small carrot, thinly sliced
1 small onion, thinly sliced
1/4 cup dark seedless raisins
Pinch of cayenne pepper
Melt the butter in a medium saucepan. Add the couscous and mix to coat the grains with butter.
Add the chicken broth and bring to a boil. Cover and remove from the heat; let stand for 15 minutes.
Meanwhile, prepare a skillet with non-stick pan spray; add the carrot and onion. Cook for about five minutes, or until the onion is tender.
Stir the onions, carrots, and raisins into the couscous. Add the cayenne.
Recipe makes 6 servings.
Serving size: 1/2 cup
Calories: 245; Total Fat: 4g; Cholesterol: 0mg; Sodium: 76g; Carbohydrates: 46g; Protein: 7g; Fiber: 3g
Exchanges per serving: 3 Starch
Did You Know?
Couscous is a good low-fat source of complex carbohydrates.
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