Serving Size / Yield
- 1 tsp. minced garlic, divided
- 4 Tbs. lemon juice, divided
- 2 1/2 C. canned fat-free chicken broth
- 1 1/2 C. couscous
- 1/3 C. chopped fresh parsley
- 1 C. shelled edamame, cooked crisp tender according to directions
- 5 green onions, chopped
- 1/2 C. peanuts
- 1/2 C. dried cranberries
- 2 Tbs. olive oil
- dash of hot pepper sauce
In pot coated with nonstick cooking spray, sauté 1/2 teaspoon garlic and add 1 tablespoon lemon juice and chicken broth. Bring to full boil and add couscous, cover pot and remove from heat. Let sit 5 minutes, fluff with a fork and add parsley. Set aside to cool. When cool, add snow peas, green onions, peanuts, and cranberries. For dressing, mix together remaining 1/2 teaspoon minced garlic and 3 tablespoons lemon juice, oil, and hot sauce. Toss dressing with couscous mixture.
Nutritional information per serving
Calories 202, Protein (g) 7, Carbohydrate (g) 29, Fat (g) 7, Cal. from Fat (%) 31, Saturated Fat (g) 1, Dietary Fiber (g) 4, Cholesterol (mg) 0, Sodium (mg) 164, Diabetic Exchanges: 1.5 starch, 0.5 fruit, 1 fat
For more recipes like this, visit http://hollyclegg.com.