Couscous in chicken broth and lemon takes on a savory appeal that also compliments vegetables like asparagus and tomatoes. This side dish works well with grilled meats, poultry or fish.
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1 teaspoon extra virgin olive oil
3 scallions, white parts and 2 inches of the green, thinly sliced
1 garlic clove, minced
1/2 pound asparagus, tough ends removed, sliced into 1-inch pieces
1 cup whole wheat couscous
1 cup fat-free, reduced-sodium chicken broth
3 tablespoons fresh lemon juice
2 teaspoons grated lemon zest
2 cups cherry tomatoes, halved (about 18, or 2/3 pound)
1/4 cup shredded fresh basil
1 tablespoon lightly toasted flax seeds, coarsely ground
- Heat the oil in a deep nonstick skillet. Add the scallions, garlic and asparagus. Cook, stirring, until the asparagus is crisp-tender. Add the couscous, broth, lemon juice and zest. Bring to a boil, lower the heat, cover and simmer for 5 minutes.
- Remove from heat and fold in the tomatoes, basil and flax seeds. Cover for 5 minutes and fluff with a fork.
Makes 4 servings
Each serving contains:
Total fat 2.5g
Dietary fiber 7g
Source: Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook (© 2007 Broadway Books)