Whole wheat couscous has evolved over the years into what is now a tasty and – when properly handled—fluffy grain. When the couscous has absorbed the liquid and is ready to serve, use a fork to scrape it out rather than spooning it out. (Spooning will cause it to clump).
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Whole Wheat Couscous and Peas
1 cup lower sodium chicken or vegetable broth
1/4 cup orange juice
1 cup whole wheat couscous
3/4 cup frozen or fresh peas
1 red pepper, chopped in 1/4-inch pieces
1 teaspoon olive oil
Salt to taste
- Bring the broth and orange juice to a boil; stir in the couscous, peas and red pepper. Cover the pot and remove from heat.
- Let the couscous stand for 10-15 minutes, by which time it will have absorbed all the liquid. Stir in the olive oil and salt to taste.
Makes 4 side-dish servings
152 calories, 6 g protein, 5 g fiber, 2 g fat, 0 g dat fat, 0 mg cholesterol, 14 mg calcium
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