Spicy Couscous
Yield: 4 nice folks
1/2 ts Vegetable oil Pinch salt
2 Green onions; chopped 1 ts Curry powder;
2 sm Tomatoes; chopped 1/8 ts Ground cinnamon
1 c Chicken broth 1 c Couscous
1 ts Ground cumin 2 tb Fresh parsley;
In a medium-size non-stick skillet; heat the oil. Add green onions
and tomatoes; saute 3 minutes, stirring. Remove from heat and keep
warm. In a warm. In a medium-size saucepan, combine the remaining
ingredients except the couscous and parsley. Cover and let stand 5
minutes, until liquid is absorbed. Add tomatoes and green onions and
fluff with a fork. Garnish with chopped parsley. Makes 3-1/2 cups.
Food Exchange per serving: 1 STARCH/BRAD EXCHANGE + 1 VEGETABLE
EXCHANGE CAL: 121; CHO: 0mg; CAR: 21g; PRO: 4.3g; SOD: 11mg; FAT: 2g;
Source: Light + Easy Diabetic Cuisine by Betty Marks
Brought to you and yours via Nancy OBrion and her Meal-Master
441/2 ts Vegetable oil Pinch salt
2 Green onions; chopped 1 ts Curry powder;
2 sm Tomatoes; chopped 1/8 ts Ground cinnamon
1 c Chicken broth 1 c Couscous
1 ts Ground cumin 2 tb Fresh parsley;
In a medium-size non-stick skillet; heat the oil. Add green onions
and tomatoes; saute 3 minutes, stirring. Remove from heat and keep
warm. In a warm. In a medium-size saucepan, combine the remaining
ingredients except the couscous and parsley. Cover and let stand 5
minutes, until liquid is absorbed. Add tomatoes and green onions and
fluff with a fork. Garnish with chopped parsley. Makes 3-1/2 cups.
Food Exchange per serving: 1 STARCH/BRAD EXCHANGE + 1 VEGETABLE
EXCHANGE CAL: 121; CHO: 0mg; CAR: 21g; PRO: 4.3g; SOD: 11mg; FAT: 2g;
Source: Light + Easy Diabetic Cuisine by Betty Marks
Brought to you and yours via Nancy OBrion and her Meal-Master
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