Herbed Pearl Couscous
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Here's a speedy way to prepare pearl couscous as a side dish, simple enough to serve any night of the week. Instead of parsley, try chives, dill or basil.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 333 |
| pro | 10 g |
| total fat | 7 g |
| sat. fat | 4 g |
| carb | 58 g |
| fibre | 3 g |
| chol | 18 mg |
| sodium | 427 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 8% |
| vit A | 6% |
| vit C | 5% |
| folate | 19% |
Suggested Recipes
-
2 tbsp (25 mL) butter
2 cloves garlic, minced
3/4 cup (175 mL) finely chopped onions
Pinch each salt and pepper
1-1/2 cups (375 mL) pearl couscous
2-1/4 cups (550 mL) vegetable or low-sodium chicken stock
1 tbsp (15 mL) chopped fresh parsley
Preparation:
In saucepan, melt butter over medium heat; fry garlic, onions, salt and pepper, stirring occasionally, until softened, about 3 minutes. Add couscous; stir until lightly toasted, about 2 minutes.
Add stock and bring to boil; reduce heat, cover and simmer until liquid is absorbed and couscous is tender but firm, about 10 minutes. Stir in parsley.
Additional Information
Tags:
Source
Canadian Living Magazine: August 2005
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