Spicy Couscousdiabetic, main dish, nuts/grains, vegetables, vegetarian 1/2 teaspoon vegetable oil 2 green onions; chopped 2 small tomatoes; chopped 1 cup chicken broth 1 teaspoon ground cumin 1 pinch salt 1 teaspoon curry powder 1/8 teaspoon ground cinnamon 1 cup couscous 2 tablespoon fresh parsley In a medium-size non-stick skillet; heat the oil. Add green onions and tomatoes; saute 3 minutes, stirring. Remove from heat and keep warm. In a warm. In a medium-size saucepan, combine the remaining ingredients except the couscous and parsley. Cover and let stand 5 minutes, until liquid is absorbed. Add tomatoes and green onions and fluff with a fork. Garnish with chopped parsley. Makes 3-1/2 cups. Food Exchange per serving: 1 STARCH/BRAD EXCHANGE + 1 VEGETABLE EXCHANGE CAL: 121; CHO: 0mg; CAR: 21g; PRO: 4.3g; SOD: 11mg; FAT: 2g; Source: Light & Easy Diabetic Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master |
