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Mushroom Veggie Couscous Recipe

In her Howell, Michigan kitchen, Ann Berger dresses up quick-cooking couscous with mushrooms, green onions and carrot. Seasoned with white wine, thyme and garlic, it's a comforting menu addition that complements most any main course.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Mushroom Veggie Couscous Recipe

Prep/Total Time: 30 min.

Yield: 9 Servings

20 10 30

Ingredients

1 can (14-1/2 ounces) reduced-sodium chicken broth
1/4 cup white wine or additional reduced-sodium chicken broth
1 package (10 ounces) couscous
1/3 cup chopped onion
2 garlic cloves, minced
2 tablespoons olive oil
1/2 pound fresh mushrooms, chopped
1 medium carrot, shredded
2 green onions, thinly sliced
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon pepper
1/4 cup slivered almonds, toasted

Directions

In a small saucepan, bring broth and wine or additional broth to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes.
Meanwhile, in a large nonstick skillet, saute onion and garlic in oil for 2 minutes. Add mushrooms; cook and stir 2 minutes longer. Add the carrot, green onions, parsley, salt, thyme and pepper; cook and stir for 2 minutes or until vegetables are tender. Fluff couscous with a fork; stir into vegetable mixture. Sprinkle with almonds. Yield: 9 servings.

Nutritional Analysis: 3/4 cup equals 184 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 258 mg sodium, 28 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 fat.

Originally published as Mushroom Veggie Couscous in Light & Tasty February/March 2006, p29