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Couscous Pilaf
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: The Best of Cooking Light Great Plates Jan. 2009
| 1 1/2 c. | fat-free chicken broth |
| 1 c. | uncooked couscous |
| 1/3 c. | dried cherries |
| 1/4 c. | toasted slivered almonds |
| 3 Tb. | chopped fresh flat-leaf parsley |
| 1 Tb. | extra-virgin olive oil |
| 1/2 tsp. | grated lemon rind |
| 1/4 tsp. | salt |
| 1/4 tsp. | freshly ground black pepper |
Bring chicken broth to a boil in a medium saucepan over medium-high heat. Add 1 cup couscous to pan. Cover and remove from heat. Let couscous stand 5 minutes. Uncover and fluff with a fork. Stir in dried cherries, almonds parsley, olive oil, lemon rind, salt and pepper; stir well.
Good with Pan-Seared Tilapia with Citrus Vinaigrette and roasted brussels sprouts.
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