In her Howell, Michigan kitchen, Ann Berger dresses up quick-cooking couscous with mushrooms, green onions and carrot. Seasoned with white wine, thyme and garlic, it's a comforting menu addition that complements most any main course.
INGREDIENTS
* 1 can (14-1/2 ounces) reduced-sodium chicken broth * 1/4 cup white wine or additional reduced-sodium chicken broth * 1 package (10 ounces) couscous * 1/3 cup chopped onion * 2 garlic cloves, minced * 2 tablespoons olive oil * 1/2 pound fresh mushrooms, chopped * 1 medium carrot, shredded * 2 green onions, thinly sliced * 2 tablespoons minced fresh parsley * 1/2 teaspoon salt * 1/4 teaspoon dried thyme * 1/8 teaspoon pepper * 1/4 cup slivered almonds, toasted
SERVINGS 9 CATEGORY Lower Fat METHOD Other stovetop PREP 20 min. COOK 10 min. TOTAL 30 min.
DIRECTIONS
In a small saucepan, bring broth and wine or additional broth to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Meanwhile, in a large nonstick skillet, saute onion and garlic in oil for 2 minutes. Add mushrooms; cook and stir 2 minutes longer. Add the carrot, green onions, parsley, salt, thyme and pepper; cook and stir for 2 minutes or until vegetables are tender. Fluff couscous with a fork; stir into vegetable mixture. Sprinkle with almonds. Yield: 9 servings.
NUTRITIONAL INFO
Nutritional Analysis: 3/4 cup equals 184 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 258 mg sodium, 28 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 fat.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
