| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | November 19 | 1 | Servings | |
INGREDIENTS
| 3/4 | c | Chicken broth |
| 1/2 | t | Crumbled dried sage |
| 1/2 | c | Couscous |
| 2 | t | Unsalted butter, cut into |
| bits |
INSTRUCTIONS
In a small saucepan bring the broth to a boil with the sage, stir in the couscous, and remove the pan from the heat. Let the couscous stand, covered, for 5 minutes, add the butter and salt and pepper to taste, and fluff the mixture with a fork until the butter is melted. Serves 2. Gourmet November 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 185
Calories From Fat: 78
Total Fat: 8.8g
Cholesterol: 20.4mg
Sodium: 555.8mg
Potassium: 202.6mg
Carbohydrates: 18.9g
Fiber: 1.1g
Sugar: <1g
Protein: 6.7g