Spicy Couscous with Zucchini
(makes 6 servings)
|1||cup (240 ml) water|
|2||small zucchini, 4 ounces (120 g) each, diced|
|1 1/2||cups (360 ml) canned low-sodium chicken broth|
|2||tablespoons (30 ml) golden raisins|
|1||teaspoon (5 ml) reduced-calories margarine|
|1/2||teaspoon (2.5 ml) ground cumin|
|1||cup (140 g) quick-cooking couscous|
|1||tablespoon (15 ml) finely minced fresh mint|
|freshly ground pepper to taste|
- In a small saucepan, bring water to a boil. Add zucchini, stir, and cover. Remove from stove and let stand.
- Heat the broth in a medium saucepan over medium-high heat. Add raisins, margarine, and cumin. When mixture boils, stir in couscous. Cover and remove from heat. Let stand for 5 minutes.
- Drain zucchini. Fluff couscous with a fork and add the drained zucchini and mint. Toss to combine. Season with pepper to taste. Serve at once.
|Per serving:||158 calories (6% calories from fat), 6 g protein, 1 g total fat (0.2 g saturated fat), 31 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 22 mg sodium|
|Diabetic exchanges:||2 carbohydrate (bread/starch)|