Thursday, September 20, 2007

Mediterranean Couscous and Beans

3 cups Reduced Sodium Chicken Broth
2 cups Uncooked Couscous
½ cup Raisins or Currants
¼ tsp Pepper
1/8 tsp Ground Red Pepper (cayenne)
1 small Tomato- chopped (1/2 cup)
1 can (15 oz) Garbanzo Beans- drained & rinsed
1/3 cup Crumbled Feta Cheese

In 3-quart saucepan, heat broth to boiling. Stir in remaining ingredients except cheese; remove from heat. Cover and let stand about 5 minutes or until liquid is absorbed; stir gently. Sprinkle each serving with cheese.


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