Herbed Couscous Pilaf

By BClover

Ingredients

• 1 tablespoon olive oil
• 1/4 cup finely chopped shallots
• 1 cup uncooked couscous
• 1 cup plus 2 tablespoons fat-free, lower-sodium chicken broth
• 1/4 teaspoon salt
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 teaspoon chopped fresh thyme

Details

Servings 4
Adapted from find.myrecipes.com

Preparation

Step 1

1. Heat a small saucepan over medium-high heat. Add oil to pan, swirling to coat. Add shallots; sauté 2 minutes or until tender. Stir in couscous; sauté 1 minute. Add broth and salt; bring to a boil. Cover, remove from heat, and let stand 5 minutes. Fluff with a fork. Stir in parsley and thyme.
Cal 205, fat 3.7g, protein 6.5g, carb 35.6g fiber 2.6g chol 0mg iron 0.8mg sodium 26.3mg calc 20mg


alternative additions:
Tex Mex: in pace of broth, use 1/2 cup canned diced tomatoes with chilies, 3/4 cup broth and 1/2 cup frozen corn. Omit salt and herbs, stir in 1 T lime juice and 1 T cilantro. 4 servings Cal: 227 fat 3.9g Sodium 28.3 mg


Tomato Feta: prepare herb couscous pilaf but decrease salt to 1/8 tsp. Stir in 3/4 cup quartered grape tomatoes, 1/3 cup crumbled feta cheese, 1 T lemon juice. Yields 4 servings Cal 244 fat 6.5g, sodium 330mg