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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (155g) Recipe makes 6 servings The following items or measurements are not included below: whole wheat couscous |
||
| Calories 52 | ||
| Calories from Fat 7 | (14%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.8g | 1% | |
| Saturated Fat 0.2g | 1% | |
| Monounsaturated Fat 0.3g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 79mg | 3% | |
| Potassium 209mg | 5% | |
| Total Carbohydrate 9.4g | 3% | |
| Dietary Fiber 2.6g | 10% | |
| Sugars 0.3g | ||
| Protein 4.0g | 8% | |
Ingredients
- 2 cups reduced-sodium chicken broth
- 3 cups frozen peas and carrots
- 1 cup whole wheat couscous
- 1/3 cup dried cranberries
Directions
1
Bring chicken broth to a boil over medium-high heat in a medium sauce pan.2
Add frozen peas & carrots and stir.3
Once broth returns to a boil, add the couscous and cover, remove from heat.4
After 5 minutes, add cranberries and re-cover.5
Wait 5 minutes and then stir well to combine and serve.
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