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Chef with red wine glass


Makes 6 servings.
Serving size: ¾ cup.

2 medium plum tomatoes, roughly chopped
1/4 cup green onions, roughly chopped
1/4 cup raisins
1/4 teaspoon dried basil
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
2 cups water
2 1/2 cups broccoli florets
1 3/4 cups couscous

In a mixing bowl, combine the tomatoes with the green onions, raisins, basil, cumin, pepper and olive oil.

Set aside.

Place the water and broccoli florets in a large saucepan and add the tomato mixture to the saucepan, then stir in the couscous.

Cover and remove from the heat.

Let stand for 5 minutes.

Fluff lightly with a fork before serving.

National Heart, Lung and Blood Institute -

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