Prep 20 mins
Cook 10 mins
This is a recipe from Cooking Light. I haven't tried it yet, but it looks good! You can use basil, cilantro or mint instead of the sage.
- 1 3⁄4 cups reduced-sodium fat-free chicken broth
- 3⁄4 cup whole wheat couscous
- 1 cup grape tomatoes, halved
- 1⁄2 cup chopped seeded peeled cucumber
- 1⁄2 cup chopped red bell pepper
- 1⁄4 cup sliced green onion
- 1 tablespoon chopped fresh sage (or 1 tsp of dried sage)
- 1⁄4 teaspoon grated lemon rind
- 2 tablespoons fresh lemon juice
- 4 teaspoons extra virgin olive oil
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- Bring broth to a boil in a medium sauce pan.
- Gradually stir in couscous.
- Remove from heat, cover and let stand 5 minutes.
- Fluff with a fork.
- Combine couscous, tomatoes, and remaining ingredients in a large bowl.
Light and refreshing. Great to bring to a BBQ. Great the nextday. Would be great in a lunchbox. You could add olives and feta but it's great as is.
Made this for Fall PAC '07. I haven't had much experience with couscous so I asked my DH and BIL to rate this for me since they are very familiar with it being from Israel. They give this recipe 4 stars. And said that they would definately eat this again if I made it. I made it as written with the exception of the red bell pepper. (I had green bell peppers in my garden and the red ones were $3 each at the store--so green it was ;-)) This was a good recipe and will make again. Thanks for posting.
Thanks for saving me some typing. This is my all time favorite couscous recipe. When I make it for lunch instead of a side dish, I add feta cheese. I've found that depending on the couscous you use, the amount of chicken broth will vary, so read the directions on the package.