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    You are in: Home / Recipes / Couscous Nicoise Recipe
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    Couscous Nicoise

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    Dr. Jenny's Note:

    DH and I made this easy recipe for lunch from the Vegetarian Times and thought it was good. DH suggested using water instead of veggie broth next time as he thought it might have detracted from the "brightness" of the basil and the kalamata olives that we used. I used Israeli couscous because I like it better. The recipe states that this serves 4, but I think it is more like 2-3.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a medium saucepan, combine broth, garlic and oil and bring just to a boil over high heat.
    2. 2
      Stir in couscous, cover and remove from heat. Let mixture stand, covered, about 5 minutes.
    3. 3
      Uncover couscous mixture; fluff with fork to separate grains. Lightly stir in remaining ingredients until blended. Transfer mixture to a large shallow bowl and serve warm or at room temperature.

    Ratings & Reviews:

    • on May 07, 2013

      55

      Oh my, this was delicious. It's full of good things both taste and health wise. I'll be having dinner guests a bit later this month for the first summer get together and this is the first item to be added to the menu. If you enjoy couscous you just can't go wrong here.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Couscous Nicoise

    Serving Size: 1 (168 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 539.4
     
    Calories from Fat 40
    42%
    Total Fat 4.4 g
    6%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 683.4 mg
    28%
    Total Carbohydrate 104.7 g
    34%
    Dietary Fiber 7.6 g
    30%
    Sugars 1.8 g
    7%
    Protein 17.7 g
    35%

    The following items or measurements are not included:

    low sodium vegetable broth

    nicoise olives

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