NEW! Fruity Couscous

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Brought to you by Holly Clegg and Eating Well Through Cancer

Prep Time: 7 minutes
Cook Time: 15 minutes

2 cups canned fat-free chicken broth
2 cups couscous
1/2 cup dried tart cherries or dried cranberries
2/3 cup coarsely chopped carrots
1 cup chopped unpeeled cucumber
1 bunch green onions, chopped
1/4 cup pine nuts or slivered almonds, toasted, optional
3 tablespoons NAKANO seasoned rice vinegar
1 tablespoon olive oil
1 tablespoon Dijon mustard
Salt and pepper to taste

1.  Bring broth to boil in medium saucepan; stir in couscous. Remove from heat; let stand, covered, 5 minutes. Fluff with fork. Uncover; cool 10 minutes.
2.  Combine cooked couscous, dried fruit, carrots, cucumber, green onions, and pine nuts
in large bowl; mix well.
3.  Combine vinegar, olive oil, and mustard in small bowl; mix well. Pour dressing mixture over couscous mixture; mix well.  Season to taste.  Serve chilled or room temperature. Makes 10-12 servings

Nutritional information per serving
Calories 144, Protein (g) 5, Carbohydrate (g) 29, Fat (g) 1, Cal. from Fat (%) 8, Saturated Fat (g) 0,
Dietary Fiber (g) 2, Cholesterol (mg) 0, Sodium (mg) 141, Diabetic Exchanges: 1.5 starch, 0.5 fruit