Roasted Garlic Couscous with Blueberries and Walnuts
This light, appealing dish has an intriguing blend of flavors.
Servings 11^2cups water
1 tablespoon DDC onion broth mix
1 6-ounce package roasted garlic couscous (1 cup)
1 tablespoon lemon juice
t2 cup dried blueberries V3 cup chopped walnuts 1cups frozen peas, thawed 1 teaspoon dried tarragon
Boil water in a medium saucepan. Add broth powder and bring to a second boil. Stir in couscous, lemon juice, blueberries, and walnuts. Cover, remove from heat, and set aside for 5 minutes. Stir in peas and tarragon. Fluff with a fork, and serve.
Nutrition Analysis: per 1-cup serving
Enlightened Couscous Blueberries and Walnuts Protein 8 g, carbohydrate 42 g, fiber 4 g, fat 5 g, saturated fat 0 g, cholesterol 0 mg, calcium 18 mg, sodium 350 mg Calories 239: from protein 13%, from carbohydrate 69%, from fat 18%
Traditional Couscous Blueberries and Walnuts Protein 11 g, carbohydrate 48 g, fiber 4 g, fat 14 g, saturated fat 5 g, cholesterol 19 mg, calcium 24 mg, sodium 568 mg Calories 357: from protein 12%, from carbohydrate 53%, from fat 35%
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