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Mediterranean Couscous Platter Ingredients: One 14-ounce can chicken or vegetable broth, preferably reduced sodium 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 One 14 to 16-ounce can diced tomatoes with green peppers and onions, drained One 6-ounce can pitted black olives, drained One 4 to 6-ounce can chicken breast, solid or chunk tuna in oil or water, or anchovies, drained Directions: 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 note: 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 six, 1-1/3 cup servings. Nutrition information per serving: Calories: 325 Total Fat: 15.4g Saturated Fat: 2.2g Protein: 11g Carbohydrate: 36g Cholesterol: 9mg Sodium: 858mg Fiber: 3g
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