Couscous Nicoise

Couscous Nicoise

Bring the flavor of Provence into your kitchen with this easy dish. To make it a meal, addh a bountiful spinach salad accented with red onion rings, toasted pine nuts, and a low-fat vinaigrette.

  • 4Servings


  • 1 1/4 cups low-sodium vegetable broth
  • 2 medium cloves garlic, minced
  • 1 1/2 tsp. olive oil
  • 1 1/2 cups uncooked couscous
  • 1/3 cup crumbled feta or goat cheese (optional)
  • 1/4 cup nicoise or kalamata olives
  • 8 cherry tomatoes, slivered
  • 8 basil leaves, thinly sliced
  • 1 Tbs. red wine vinegar
  • 2 tsp. drained capers
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground pepper


In medium saucepan, combine broth, garlic and oil and bring just to a boil over high heat.

Stir in couscous, cover and remove from heat. Let mixture stand, covered, about 5 minutes.

Uncover couscous mixture; fluff with fork to separate grains. Lightly stir in remaining ingredients until blended. Transfer mixture to large shallow bowl and serve warm or at room temperature.

Nutrition Information

  • Calories: 215
  • Carbohydrate Content: 34 g
  • Fat Content: 3 g
  • Fiber Content: 3 g
  • Protein Content: 6 g
  • Sodium Content: 421 mg