North African Couscous
Couscous is a wheat pasta and a staple Middle Eastern stews and side
dishes. Try it in place of rice or noodles alongside grilled
chicken, lamb, or pork. If you’re looking for a vegetarian option
for a main course, this recipe also makes a tasty base for grilled
vegetables.
Number of Servings: 4
Serving Size: 1/2 cup
Ingredients
1 Tbsp. margarine
1 cup quick-cooking couscous
1 cup low-fat, low-sodium chicken broth
1 ea. small carrot, thinly sliced
1 ea. onion thinly sliced
1/4 cup dark seedless raisins
1 pinch cayenne pepper
Preparation Instructions
1. Melt the margarine in a medium saucepan. Add the couscous and mix
to coat the grains with margarine. Add the chicken broth and
bring to a boil. Cover and remove from the heat; let stand for 15
minutes.
2. Meanwhile, prepare a skillet with nonstick pan spray; add the
carrot and onion. Cook for about 5 minutes, or until the onion is
tender.
3. Stir in onions, carrots, and raisins into the couscous. Add the
cayenne.
Exchanges Per Serving: 3 Starch
Nutrition Information
Amount per serving: Calories 245, Calories From Fat 34, Total Fat 4
g, Saturated Fat 1 g, Cholestrol 0 mg, Sodium 76 mg, Total
Carbohydrate 46 g, Dietary Fiber 3 g, Sugars 9 g, Protein 7 g
This recipe is from The New Family Cookbook for People with
Diabetes , published by the American Diabetes Association