Couscous Diet: The Best Couscous Recipes Online

Here is a very simple couscous recipe that can quickly and easily be added to your tastey line up for Thanksgiving Day!

1 large lemon

1 (14-ounce) can reduced-sodium, fat-free chicken broth

1 tablespoon butter

1 (10-ounce) box plain couscous (see note)

2/3 cup dried cranberries

½ cup chopped pecans

Using a zester or Microplane, zest the lemon until you have about 1 teaspoon, then set zest aside. Cut lemon in half and squeeze juice from each half into a 2-quart saucepan with a lid. Add broth and butter to saucepan and place it over medium-high heat. Add cranberries and cover the pan. Bring it to a boil.

Meanwhile, place pecans on a microwave-safe plate and microwave, uncovered, on High (100 percent power) for 1 minute to toast. Set aside.

When broth mixture boils, stir in couscous, cover pan and remove from heat. Allow it to stand for 5 minutes. Uncover couscous, fluff it with a fork and, using the fork, stir in toasted pecans and reserved lemon zest. Salt to taste. Serve immediately.

Makes 8 (½ -cup) servings.

Note: For testing purposes, we used a 10-ounce box of Far East Plain (5-minute) Couscous. Equal amounts of other brands or bulk couscous can be used.

PER SERVING: Calories 233 (27% fat) Fat 7 g (1 g sat) Cholesterol 4 g Sodium 128 mg Fiber 3 g Carbohydrates 37 g Protein 6 g

Tags: couscous, cranberry, thanksgiving

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