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Mediterranean Couscous and Beans |
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Serves: 4 Print this RecipePREP: 10 min COOK: 3 min STAND: 5 min 3 cups chicken broth 2 cups uncooked couscous 1/2 cup raisins or currants 1/4 teaspoon black pepper 1/8 teaspoon ground cayenne pepper (red pepper) 1 small tomato, chopped (1/2 cup) 1 can (15 to 16 ounces) garbanzo beans, rinsed and drained 1/3 cup crumbled feta cheese 1. Heat broth to boiling in 3-quart saucepan. Stir in remaining ingredients except cheese; remove from heat. 2. Cover and let stand about 5 minutes or until liquid is absorbed; stir gently. Sprinkle each serving with cheese. A NOTE from DR. GHOSH Legumes, such as dried beans, peas and garbanzo beans, are a great source of fiber. Eating plenty of fiber helps keep the digestive tract moving. This, in turn, lessens the amount of time the intestinal tract is exposed to foods and breakdown products of foods, some of which may contain toxins. "This great main dish has the added benefit of containing fruit and vegetables and is quick to cook. Best of all, my family loves couscous!" -JUDY O. NUTRITION FACTS: High in potassium, iron, magnesium and folic acid; excellent source of fiber 1 Serving: Calories 575 (Calories from Fat 65); Fat 7g (Saturated 3g); Cholesterol 10mg; Sodium 1070mg; Potassium 800mg; Carbohydrate 114g (Dietary Fiber 13g); Protein 27g % DAILY VALUE: Vitamin A 4%; Vitamin C 4%; Calcium 14%; Iron 28%; Folic Acid 52%; Magnesium 26% DIET EXCHANGES: 6 starch, 1 Very-Lean Meat, 1 Fruit, 1 Vegetable Helpful For These Side Effects: (c) From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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