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Garden Couscous Pilaf

1/4 cup slivered almonds
1 tablespoon extra virgin olive oil
2 cloves garlic, minced
2 cups canned reduced-fat and sodium chicken broth
8 ounce package frozen cut asparagus spears, thawed
1 cup couscous
2 medium tomatoes, seeded and diced
1/3 cup ripe olives
1/2 cup freshly grated Parmesan cheese

Heat medium saucepan over medium heat. Add almonds; shake pan frequently until nuts are lightly browned. Remove from saucepan; set aside.

In same saucepan, heat olive oil over medium heat. Add garlic and sauté 2 minutes. Add broth; 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 a fork; stir in almonds, tomatoes, olives and Parmesan cheese. Serves 4.

Nutritional Information
Each serving provides: 354 calories, 17 g protein, 42 g carbohydrates, 5 g fiber, 13 g fat, 10 mg cholesterol, 131 mcg folate, 2 mg iron, 571 mg sodium.