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Ingredients
- 1/4 cup tricolour couscous
- 1/3 cup chicken broth
- 1 tablespoon EVOO
- salt and pepper and minced fresh herbs, to taste
Preparation
Step 1
Pour couscous into a bowl. Add the hot stock and stir. Cover and let stand for 5 to 10 minutes. Add 1 tablespoon of butter or olive oil and season with salt and pepper. Fluff gently with a fork and serve warm. (Add herbs to my portion only, if desired)
Calories 138.8
Total Fat 7.0 g
Saturated Fat 0.9 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 4.9 g
Cholesterol 0.0 mg
Sodium 101.8 mg
Potassium 58.7 mg
Total Carbohydrate 15.9 g
Dietary Fiber 1.1 g
Sugars 0.4 g
Protein 3.5 g