Couscous With Chick-peas And Tomatoes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Moroccan | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | Canned chicken broth |
| 2 | T | 1/4 stick butter |
| 1 | c | Couscous |
| 1 | Tomato, seeded diced | |
| 1/2 | c | Drained canned chick-peas |
| garbanzo beans | ||
| 1/4 | c | Raisins |
| 1/4 | t | Ground cinnamon |
| 1/4 | t | Dried basil, crumbled |
| 1/4 | t | Dried thyme, crumbled |
| servings |
INSTRUCTIONS
1998 Offer this healthful Moroccan grain dish as a main course or as an accompaniment to roasted chicken. Preheat oven to 350°F. Butter small baking dish. Bring chicken broth and butter to boil in heavy medium saucepan. Add couscous. Reduce heat to low. Cover and simmer until couscous is tender and has absorbed all liquid, about 5 minutes. Stir in tomato, chick-peas, raisins, cinnamon, basil and thyme. Season to taste with salt and pepper. Transfer mixture to baking dish. Cover and cook until heated through, about 15 minutes. Bon Appétit November 1991 Lori D. Shaller: Arlington, Massachusetts Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 05,
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Nutrition (calculated from recipe ingredients)
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Calories: 946
Calories From Fat: 287
Total Fat: 32.9g
Cholesterol: 61.1mg
Sodium: 2730.4mg
Potassium: 2083.5mg
Carbohydrates: 136.3g
Fiber: 24.1g
Sugar: 36.5g
Protein: 35.5g