Italian Couscous
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 cups dry couscous1- 14.5 oz can Del Monte Stewed Tomatoe (drain liquid into measuring cup and dice tomatoes to make bite size)7 - 10 dried Porcini Mushrooms (approx. 7 grams)2 shallots finely chopped2 garlic cloves1 cup chicken brothsalt and pepper1 tsp. oregano1 TBLS. olive oil
Heat about 1/2 C. water and pour over dry mushrooms. Once softened, take mushrooms out and dice - save liquid. Chop shallots and mushrooms and saute in 1 TBLS olive oil inside a dutch oven. Pour chopped tomatoes and mushrooms in. Combine reserved tomato juice and mushroom juice and add to 1 C. chicken broth - add water to make 2 cups. Add to vegetable saute then bring to a boil. Quickly add 2 C. dry couscous, stir quickly, remove from heat and cover. Let stand for 5-7 minutes. Fluff with fork and serve. Serves about 10.
Number of Servings: 10
Recipe submitted by SparkPeople user POSITIVEOUTCOME.
Number of Servings: 10
Recipe submitted by SparkPeople user POSITIVEOUTCOME.
Nutritional Info Amount Per Serving
- Calories: 131.8
- Total Fat: 0.7 g
- Cholesterol: 0.5 mg
- Sodium: 135.5 mg
- Total Carbs: 28.2 g
- Dietary Fiber: 1.5 g
- Protein: 4.9 g
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