Lemon-Almond Couscous

Lemon-Almond Couscous

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From: Diabetic Living Magazine

In a hurry? Just a bit of lemon peel, slivered almonds, and fresh chives are all that's needed to season this fresh-tasting 15-minute couscous side dish, which pairs well with any meat or fish.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • ¾ cup whole-wheat couscous
  • ¼ cup slivered almonds, toasted (see Tip)
  • 2 tablespoons snipped fresh chives
  • 2 tablespoons finely shredded lemon peel
  • ⅛ teaspoon salt

Preparation

  • Prep

  • Ready In

  1. Cook couscous in a medium saucepan according to package directions, omitting any salt or oil. Stir in almonds, chives, lemon peel, and salt. Divide among four serving plates.
  • Tip: To toast whole nuts or large pieces, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

Nutrition information

  • Serving size: ⅔ cup
  • Per serving: 167 calories; 4 g fat(0 g sat); 5 g fiber; 29 g carbohydrates; 7 g protein; 5 mcg folate; 0 mg cholesterol; 1 g sugars; 66 IU vitamin A; 2 mg vitamin C; 36 mg calcium; 1 mg iron; 73 mg sodium; 54 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch, 1 fat

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