Italian Couscous Recipe serves: 6
Prep Time 15 Minutes
Cook Time 10 Minutes
StandTime 5 Minutes

Nutritional Information

Amount Per Serving
Calories 290
Calories From Fat 80
% Daliy Value*
Total Fat 9 Grams
Saturated Fat 1 Grams
Trans Fat 0 Grams
Cholesterol 0 Milligrams
Sodium 160 Milligrams
Total Carbohydrate 49 Grams
Dietary Fiber 8 Grams
Sugars 5 Grams
Protein 9 Grams
Vitamin A 15 Percent
Vitamin C 25 Percent
Calcium 4 Percent
Iron 10 Percent

Italian Couscous

Ingredients

  • 3 Tbsp. Bertolli┬« Extra Virgin Olive Oil
  • 2 cups chopped onion
  • 3 cloves garlic, finely chopped
  • 2 Tbsp. balsamic vinegar
  • 3 cups chopped tomatoes
  • 2 cups fat free reduced sodium chicken broth
  • 1 box (10 oz.) whole wheat couscous
  • 1/4 cup finely chopped fresh basil leaves (optional)
  • 1/2 Tbsp. toasted pine nuts

Directions

  1. In 2-1/2-quart saucepan, heat Bertolli® Extra Virgin Olive Oil over medium heat and cook onion, stirring occasionally, 5 minutes or until tender. Stir in garlic and cook 1 minute. Stir in vinegar, tomatoes and broth. Bring to a boil over high heat. Stir in couscous. Remove from heat cover and let stand covered 5 minutes; fluff with fork. Stir in basil and pine nuts.

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