Toasting couscous before cooking it gives it a nutty flavor and hearty, chewy texture. You can also top the couscous with any leftover steamed or grilled vegetables you may have in the fridge.
- 1/3 cup whole-wheat couscous
- 2 tsp. canola oil
- 1/4 cup finely chopped green onions
- 1 cup diced red bell pepper
- 1/4 cup finely chopped fresh basil
- 2 Tbs. dry-roasted, unsalted sunflower seeds
- 2 Tbs. crumbled feta cheese, optional
1. Heat skillet over medium-high heat. Add couscous, and toast 3 to 4 minutes, stirring occasionally. Transfer to plate.
2. Heat oil in same skillet over medium-high heat. Add green onions, and sauté 2 minutes. Stir in bell pepper, basil, and cinnamon, and sauté 2 minutes, or until basil is wilted. Add 3/4 cup water, and bring to a boil. Add couscous, reduce heat to medium-low, cover, and simmer 5 minutes, or until water is absorbed. Transfer to plate, and top with sunflower seeds and feta, if using.
- Calories: 350
- Carbohydrate Content: 44 g
- Fat Content: 18 g
- Fiber Content: 9 g
- Protein Content: 10 g
- Saturated Fat Content: 2 g
- Sodium Content: 4 mg
- Sugar Content: 5 g