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Prep Time: 10 Minutes
Cook/Bake Time: 10 Minutes

• 1 tablespoon corn oil
• 1 tablespoon finely chopped onion
• 1 clove garlic, finely chopped
• 2 bay leaves
• 1 tablespoon curry powder
• 2 cups chicken broth
• 1 package (10 ounces) plain couscous
• 1 tablespoon finely chopped fresh parsley
• 1 tablespoon chopped pistachio nuts, toasted
• Salt and pepper

In medium saucepan, heat oil over low heat.

Cook and stir onion and garlic 2 to 4 minutes or until onion is tender.

Add bay leaves and curry powder; cook and stir 1 minute.

Add chicken broth; bring to a boil.

Stir in couscous.
Cover and remove from heat.
Let stand 5 minutes.

Fluff with fork; remove bay leaves.
Stir in parsley and pistachios.
Season with salt and pepper, as desired.

Serve with West African Stew.

Nutritional Information (per serving)
Calories  270 
Cholesterol  0mg 
% of Calories from Fat  16% 
Fat  5g 
Sodium  317mg 
Carbohydrates  46g 
Protein  10g 
Fiber  4g 

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