For more information, contact
the Department of Dietetics at
(906) 225-3490 or toll free at 1-800-562-9753, extension 3490
Couscous
Alfresco
 |
2 Tablespoons pine nuts or chopped
walnuts
2 teaspoons olive oil 2 cloves garlic, minced 1 ¼ cups canned reduced-sodium chicken broth 1 (5.9 ounce) package Parmesan Couscous Mix10 fresh asparagus spears, trimmed and cut into 1-inch pieces 2 medium tomatoes, seeded and diced ¼ cup sliced ripe olives 2 Tablespoons freshly grated Parmesan cheese |
Heat medium saucepan over medium heat. Add nuts; shake pan frequently until nuts are lightly browned. Remove from saucepan; set aside.
Heat olive oil in same saucepan over
medium heat. Add garlic; saute 2 minutes. Add broth and contents of Spice
Sack. Bring just to a boil. Stir in asparagus. Reduce heat; cover and simmer
1 minute. Stir in couscous; cover and remove from heat. Let stand 5 minutes.
Fluff couscous lightly with fork; stir
in reserved nuts, tomatoes, olives and Parmesan cheese.
Yield: 4 servings. Calories - 264; Fat
- 6 gm; Sodium - 324 gm.; Cholesterol 2 gm.