A very low fat version of a Mediterranean favorite
In medium saucepan, combine broth and garlic, bring just to a boil over high heat. Stir in couscous, cover and remove from heat. Let mixture stand, covered, about 5 minutes. Uncover couscous mixture; fluff with fork to separate grains. Lightly stir in remaining ingredients until blended. Transfer mixture to large shallow bowl and serve warm or at room temperature.
4 servings, each 219 calories: 5% from fat (1.2 g), 80% from carbohydrates (46.9 g), 15% from protein (9.2 g). Sodium 503 mg, (216 mg without ½ t salt) Fiber 3.9 g.
To make tofu 'feta cheese', freeze a package of low-fat silken tofu overnight, defrost at room temperature, drain, and then, adding a pinch of salt and 1 t red wine vinegar, crumble and mix by hand.
Couscous is very small grains of pasta popular in many parts of Africa, the Mediterranean and Middle East. It is very quickly cooked in hot water, without boiling.
|©2000 Dr. Neal Pinckney||Healing Heart