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Nutrition Facts
Serving Size 1 (73g) Recipe makes 4 servings The following items or measurements are not included below: vegetable broth whole wheat couscous
Calories 70
Calories from Fat 18		(25%)
Amount Per Serving		%DV
	Total Fat 2.0g	3%
	Saturated Fat 0.4g	1%
	Monounsaturated Fat 1.1g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 345mg		14%
Potassium 156mg		4%
Total Carbohydrate 10.3g		3%
	Dietary Fiber 2.0g	8%
	Sugars 3.2g
Protein 3.2g		6%
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Menus using this recipe:

November 25 thru November 30

PaulaG

December 2 thru December 8, 2007

PaulaG

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Herbed Couscous

Recipe #239127 | 12 min | 5 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: justcallmetoni
Jul 7, 2007

With fresh herbs coming into season here, I'm on the hunt for recipes which make good use of my bounty.

SERVES 4 (change servings and units)

Ingredients

1 1/2 cups vegetable broth or reduced-sodium chicken broth
1 teaspoon extra-virgin olive oil
1 cup whole wheat couscous
1 cup frozen peas
1/2 cup canned chick-peas, drained and rinsed (optional)
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh basil
1 teaspoon freshly grated lemon zest
fresh ground pepper

Directions

1
Bring broth and oil to a simmer in a medium saucepan. Remove from heat and stir in couscous, peas and chickpeas. Cover and let stand for 5 minutes.
2
Add parsley, mint, basil, lemon zest and pepper to the couscous.
3
Toss lightly with a fork and serve hot.

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Featured Reviews for This Recipe

From: SusieQusie

On Jun 5, 2008

Lovely way to dress up our favorite side dish! Served with blackened tilapia and fresh green beans, our plates looked very pretty! I used whole wheat couscous, left out the green peas but did use the chick-peas. My little garden is coming along nicely and I was able to harvest the parsley and basil but ran short on the mint so I supplemented it with a little dried. I thought the lemon zest really brought it all to peak flavor! Thanks for posting your recipe!

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From: Annacia

On Dec 12, 2007

Loved this!. It made a great quick lunch today. I used the chick peas and had to use dried herbs but it was still delicious. I had a bit of left over chicken breast that I plopped on top of the couscous after warming it. Simply wonderful. Thanks toni for a healthy lunch that was so easy to make and enjoy.

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From: PaulaG

On Dec 4, 2007

Couscous is a quick way to finish out a meal. This was served with Rosemary Lamb Shanks and the flavors complimented each other very well. I did leave off the chickpeas but other than that followed the ingredients as listed.

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From: Redsie

On Sep 10, 2007

You have made a couscous lover out of me!! - This was tasty (even without the chickpeas!). I loved the mix of different herbs - too bad I didn't have any fresh parsley - next time, for sure! Thanks toni!