Makes 4 servings
1 cup vegetable broth, chicken broth or water
2 tablespoons butter or extra-virgin olive oil
1 large clove garlic, crushed
½ teaspoon each: salt, sweet or smoked paprika
1 cup whole-wheat couscous or organic couscous
2 to 4 tablespoons chopped fresh herbs, such as a combination of cilantro, chives, parsley and mint
Heat broth, butter, garlic, salt and paprika to boil in a small saucepan. Stir in couscous, remove from heat and cover pan. Let stand 5 minutes off the heat. Fluff with a fork and stir in herbs.
Stir in roasted vegetables for a delicious and meatless main course. Shreds of roast chicken or diced tofu also are welcome.
PER SERVING: 229 calories, 6 g protein, 35 g carbohydrates, 3 g fiber, 1 g sugar, 7 g fat (1 g saturated), 0 cholesterol, 330 mg sodium
August 12, 2020 at 06:18PM
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Recipe: Garlic and herb couscous - Food and Dining - The Columbus Dispatch
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Herb
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