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SOUTHWESTERN COUSCOUSsouthwestern couscous

Servings: 6

• 2 tablespoons olive oil
• 4 green onions, chopped
• 1/2 cup red or green pepper, coarsely chopped
• 1/2 cup sliced fresh mushrooms
• 1/2 cup carrots, chopped
• 1 clove garlic, minced
• 1 3/4 cups chicken broth
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon chick-peas, rinsed an drained
• 3/4 cup uncooked Couscous
In a large saucepan, heat olive oil over medium-high heat.

Add onion, pepper, mushrooms, carrots and garlic; sauté 2 minutes.

Mix in chicken broth, cumin, salt, pepper, cilantro and chick-peas.

Bring to a boil.

Stir in Couscous, remove from heat and cover; let stand 5 minutes or until liquid is absorbed.

Fluff with a fork and serve immediately.

One serving provides approximately: 246 calories; 9 g protein; 38 g carbohydrates; 6 g fat (1 g saturated); 6 g fiber; 0 mg cholesterol; 69 mcg folate; 2 mg iron; 548 mg sodium.

Recipe courtesy of the Wheat Foods Council

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