Confetti Couscous Recipe

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"Couscous prepared this way makes a fun and colorful side dish alongside chicken, pork or fish," notes Marla Stewart of Amity, Arkansas. "I've even stirred in pineapple chunks and cooked chicken for a great lunch.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 6 servings

Ingredients

  • 1 can (14-1/2 ounces) chicken or vegetable broth
  • 2 tablespoons water
  • 2 tablespoons lemon juice
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon salt
  • 1 package (10 ounces) couscous
  • 2 cups frozen peas, thawed
  • 1/2 cup slivered almonds, toasted
  • 1 jar (4 ounces) diced pimientos, drained

Nutritional Facts

One serving (3/4 cup) equals 294 calories, 6 g fat (trace saturated fat), 0 cholesterol, 570 mg sodium, 47 g carbohydrate, 6 g fiber, 12 g protein. Diabetic Exchanges: 3 starch, 1 fat.

Directions

  1. In a large saucepan, bring the broth, water, lemon juice, peel and salt to a boil. Stir in couscous and peas. Cover; remove from the heat and let stand for 5 minutes. Stir in almonds and pimientos. Yield: 6 servings.
Originally published as Confetti Couscous in Light & Tasty April/May 2002, p12

Nutritional Facts

One serving (3/4 cup) equals 294 calories, 6 g fat (trace saturated fat), 0 cholesterol, 570 mg sodium, 47 g carbohydrate, 6 g fiber, 12 g protein. Diabetic Exchanges: 3 starch, 1 fat.

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