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Southwestern Couscous

Southwestern Couscous

A plethora of healthy vegetables blended with flavor enhancing seasonings and healthful couscous in a Southwestern Couscous side dish.


2 tablespoons olive oil
4 green onions, chopped
1/2 cup red or green pepper, coarsely chopped
1/2 cup sliced fresh mushrooms
1/2 cup chopped carrots
1 clove garlic, minced
1-3/4 cup chicken broth
1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chickpeas, rinsed and drained
1-1/2 cup couscous


In a large saucepan, heat olive oil over medium high heat. Add onion, pepper, mushrooms, carrots and garlic; saute 2 minutes.

Mix in chicken broth, cumin, salt, pepper, cilantro and chick-peas. Bring to a boil. Stir in Couscous, remove from heat and cover; let stand 5 minutes or until liquid is absorbed. Fluff with a fork and serve immediately.

Nutrition Information

Recipe makes 6 side dish servings.
Serving size: 1 serving
Calories: 246; Total Fat: 6g; Saturated Fat: 1g; Cholesterol: 0mg; Sodium: 548mg; Carbohydrates: 38g Protein: 9g; Fiber: 6g

Did You Know?

Couscous is yellow granules of semolina made from durum wheat, the ideal pasta wheat, which are precooked and then dried. Actually, the word can mean the pasta itself, as well as North African stews ("tangines") traditionally served over it.

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