Springtime couscous
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Ready-to-serve chicken broth |
| 1 | cup | Asparagus; (1\" pieces) |
| 2 | tablespoons | Carrot; grated |
| 1 | tablespoon | Bell pepper; finely chopped |
| ⅔ | cup | Uncooked couscous; |
| 1 | tablespoon | Fresh dill weed; chopped -=OR=- |
| 1 | teaspoon | Dried dill weed;* |
Directions
*If use dried dill weed, add with broth and vegetables. In medium saucepan, combine broth, asparagus, carrot, bell pepper. Bring to a boil. Remove from heat; add couscous. Cover and let stand 5 to 8 minutes or until liquid is absorbed. To serve, fluff with fork; stir in dill. Food Exchanges pre serving: 1-½ STARCH EXCHANGES + 1 VEGETABLES; FAT: 1g; CHOL: 0mg; SOD: 300mg; SUGARS: 2g; PRO: 7g; Source: Fast and Healthy Magazine; Mar/Apr 1995 Brought to you and yours via Nancy O'Brion and her Meal-Master.
Submitted By NANCY O'BRION On 04-06-95