Ingredients
- 2 green onions
- 2 tomatoes
- 1 c couscous
- 1 c chicken broth
- 1 ts cumin (ground)
- 2 tb parsley (fresh)
- 1/2 ts vegetable oil
- 1 ts curry powder
- 1/8 ts cinnamon (ground)
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;