Image from commons.wikimedia.org / E. Michael Smith chiefio, used with permission
Whole wheat couscous is low in calories, and high in the minerals potassium, magnesium and selenium as well as Vitamin E and folate. Little cooking time means you can have a side dish, salad or even a main dish ready pronto. {Nutrition facts from http://www.lesliebeck.com/ingredient_index.php?featured_food=96}
Here is a recipe from Patti, a friend of mine, who’s given her permission for me to post it.
1 c prepared chicken broth (low sodium if possible)
1/2 c (125 ml) Chunky salsa
1/2 c frozen peas
1/2 tsp chili powder
optional: cayenne pepper and / or red pepper flakes or hot sauce (to taste)
1 c Couscous
grated cheese
1. Combine the broth, salsa, peas, chili powder, and optional spices and bring to a boil. Note: If using a powdered broth, boil water and add broth powder as per ratio provided with broth powder. The time required to bring the remaining ingredients to a boil is much less. Can also microwave these ingredients for approx. 2 min. to bring to a boil.
2. Add Couscous. Stir. Cover with lid. Turn off element and wait for ~ 5 min until couscous is tender and liquid is soaked up. Stir with fork.
3. Grate cheese and sprinkle on top of couscous mixture or stir the cheese into the mixture. Cover with lid and wait for the cheese to melt.
Makes approx. 4 cups.
Non-vegetarian option: When adding the couscous, stir in precooked diced chicken breast to the mixture.
