Couscous
Ingredients
Yield: 6 servings
2 teaspoons olive oil
2 shallots, peeled, minced
3 garlic cloves, minced
3 cups vegetable stock
1½ cups couscous (Moroccan or Israeli)
¼ teaspoon Kosher salt
½ teaspoon ground black pepper
¼ cup pine nuts
¼ cup raisins
3 tablespoons finely chopped fresh parsley
¼ cup chopped green onion
Nutrition information
Serving size: ½ cup
Calories: 230
Total Fat: 5 g
Saturated Fat: 0 g
Monounsaturated Fat: 0 g
Sodium: 90 mg
Total Carbohydrate: 43 g
Dietary Fiber: 6 g
Sugars: 5 g
Protein: 7 g
Source: Health Meets Food
Instructions
1. Preheat a medium sized pot over medium-high heat. Add the olive oil and shallots. Sauté the shallots in the pot for 2 to 3 minutes until fragrant. Add the garlic and sauté for an additional minute.
2. Add the vegetable stock. Bring the stock to a boil then add the couscous. Immediately remove the pot from heat and cover. Let the pot sit for 10 minutes.
Note: If you are using Israeli couscous: In a separate pot bring vegetable stock with an addition of 2 cups of water to a boil. Add Israeli couscous. Simmer for 8 minutes. It will be slightly al dente. Strain into a fine mesh strainer; straining well. Add the Israeli couscous to the sautéed shallot and garlic.
3. Remove the lid and use a fork to fluff the couscous.
4. Stir in the remaining ingredients.