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Chef with red wine glass

HERBED COUSCOUS AND VEGETABLES

Serves 4.

1 tablespoon olive oil
1/2 cup sliced green onions
2 cloves garlic, minced
1 cup reduced-sodium chicken broth
3/4 cup frozen peas
1/2 teaspoon dried basil OR Italian seasoning, crushed
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2/3 cup quick-cooking couscous
 

Cooking Directions
Heat oil in saucepan over medium-high heat.

Add onions and garlic and sauté for 2 minutes or until tender.

Add broth, peas, basil, salt and pepper. Bring to boil.

Stir in couscous. Remove from heat.

Cover and let stand for 5 minutes or until liquid is absorbed.

Fluff with fork before serving.

Serving Suggestions
Couscous is usually found near the rice or noodle aisle at many grocery stores.


Nutrition Facts
2 Starches, 1 Fat 
Calories 174 calories; Protein 6 grams; Fat 4 grams; Sodium 200 milligrams; Cholesterol 1 milligrams; Saturated Fat 1 grams; Carbohydrates 28 grams; Fiber 3 grams

 
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
 

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