Wednesday, July 28, 2010
2 teaspoons olive oil
1/2 cup chopped onion (I used red onion)
1/2 cup finely chopped red bell pepper (I used the roasted red bell peppers in the jar)
1 cup fat-free, less-sodium chicken broth
1 cup uncooked couscous
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons pine nuts, toasted (since I didn't have any I topped with a little feta)
1. Heat oil in a nonstick skillet over medium-high heat. Add onion and bell pepper; sauté 7 minutes.
2. While vegetables cook, bring broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Stir in onion mixture, salt, and black pepper. Sprinkle with nuts.
Calories 225, Fat 5.5g