Tuesday, April 10, 2012

Tex-Mex Couscous Pilaf

I'm not sure how we never saw the one. So D has fallen into my trap of skipping over ingredients when making a grocery list. However, rather than declaring a dish ruined or not making it, he adapts a little faster. He forgot to write down Rotel. We had tomatoes with basil and oregano so he put them in with a jalapeno.

The dish was really good, and big. I would definitely have again.

Tex-Mex Couscous Pilaf

YIELD: 4 servings (serving size: 3/4 cup)
TOTAL:16 Minutes
COURSE: Side Dishes/Vegetables

1 tablespoon olive oil
1/4 cup finely chopped shallots
1 cup uncooked couscous
1/2 cup canned diced tomatoes with chiles
3/4 cup fat-free, lower-sodium chicken broth
1/2 cup frozen corn
1 tablespoon lime juice
1 tablespoon chopped fresh cilantro

1. Heat a small saucepan over medium-high heat. Add oil to pan, swirling to coat. Add shallots; sauté 2 minutes or until tender. Stir in couscous; sauté 1 minute. Add tomatoes, broth, and corn; bring to a boil. Cover, remove from heat, and let stand 5 minutes. Fluff with a fork. Stir in lime juice and cilantro.

Nutritional Information
Calories: 225; Fat: 3.9g; Saturated fat: 0.6g; Monounsaturated fat: 2.6g; Polyunsaturated fat: 0.5g; Protein: 6.9g; Carbohydrate: 40.6g; Fiber: 3.1g; Cholesterol: 0mg; Iron: 0.8mg; Sodium: 209mg; Calcium: 18mg

Cooking Light OCTOBER 2010

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