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Couscous with Currants (2)

Source of Recipe

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Couscous with Currants (2)

Cooking Light - January 1995 - Karen Mangum,
Not yet rated
2 servings (serving size: 3/4 cup)

Ingredients:
2/3 cup no-salt-added chicken broth
1/3 cup uncooked couscous

1 teaspoon olive oil
2 tablespoons sliced green onions
1 garlic clove, crushed

1/3 cup seeded, diced plum tomato
1/4 cup drained canned chickpeas (garbanzo beans)
2 tablespoons currants or raisins
Dash of ground cumin

2 tablespoons chopped fresh parsley
2 tablespoons lemon juice
1/4 teaspoon pepper

Preparation
Bring chicken broth to a boil in a medium saucepan; stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork; set aside.

Heat oil in a medium nonstick skillet over medium-high heat. Add the green onions and garlic; sauté 1 minute.

Add hot cooked couscous, tomato, and next 3 ingredients; cook 2 minutes or until thoroughly heated. Remove from heat, and stir in parsley and remaining ingredients. Serve warm.

One serving equals: Calories 197 (Calories from fat 17 %); Fat 3.8 g (Satfat 0.6 g, Monofat 2.2 g, Polyfat 0.6 g); Protein 6.7 g; Carbohydrate 34.9 g; Fiber 1.6 g; Cholesterol 0.0 mg; Sodium 180 mg