Couscous with Chick-Peas and Tomatoes
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 1/4 teaspoon ground cinnamon
- 1/4 cup raisins
- 1 cup couscous
- 2 tablespoons (1/4 stick) butter
- 1/4 teaspoon dried thyme, crumbled
- 1 1/2 cups canned chicken broth
- 1 tomato, seeded, diced
- 1/2 cup drained canned chick-peas (garbanzo beans)
- 1/4 teaspoon dried basil, crumbled
- Carbohydrate 43 g(14%)
- Cholesterol 17 mg(6%)
- Fat 6 g(10%)
- Fiber 3 g(13%)
- Protein 7 g(14%)
- Saturated Fat 4 g(19%)
- Sodium 355 mg(15%)
- Calories 256
Preparation Preheat oven to 350°F. Butter small baking dish. Bring chicken broth and butter to boil in heavy medium saucepan. Add couscous. Reduce heat to low. Cover and simmer until couscous is tender and has absorbed all liquid, about 5 minutes. Stir in tomato, chick-peas, raisins, cinnamon, basil and thyme. Season to taste with salt and pepper. Transfer mixture to baking dish. Cover and cook until heated through, about 15 minutes.
Preparation Preheat oven to 350°F. Butter small baking dish. Bring chicken broth and butter to boil in heavy medium saucepan. Add couscous. Reduce heat to low. Cover and simmer until couscous is tender and has absorbed all liquid, about 5 minutes. Stir in tomato, chick-peas, raisins, cinnamon, basil and thyme. Season to taste with salt and pepper. Transfer mixture to baking dish. Cover and cook until heated through, about 15 minutes.
