Israeli Couscous with Stewed Tomatoes and Lemon

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 191.6
  • Total Fat: 6.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 202.3 mg
  • Total Carbs: 30.0 g
  • Dietary Fiber: 1.3 g
  • Protein: 4.6 g

View full nutritional breakdown of Israeli Couscous with Stewed Tomatoes and Lemon calories by ingredient
Submitted by:


Number of Servings: 6

Ingredients

    2 1/2 tbsps olive oil, divided
    1 1/4 cups Israeli couscous
    2 tsps ground cumin
    1/2 tsp ground oregano
    1 14oz can no salt added stewed tomatoes
    1 cup chicken broth
    1/4 tsp kosher salt (or to taste)
    Fresh ground black pepper to taste
    1/2 tsp lemon zest
    1 tbsp each fresh thyme and parsley, chopped

Directions

Heat 1 1/2 tbsps olive oil over medium heat. Add couscous and cook for 5 minutes, or until just starting to toast. Add cumin and oregano and cook for an additional 2-3 minutes, stirring frequently. Meanwhile, strain stewed tomatoes into a large measuring cup, reserving solids. Add chicken broth to tomato liquid to make 1 3/4 cup total. Lower heat to medium-low and slowly pour into couscous. Add reserved tomatoes, salt, and pepper. Cover and simmer for about 12 minutes, or until liquid is absorbed and couscous is tender but not mushy. Remove from heat, add lemon zest, herbs and drizzle with remaining tbsp olive oil and stir to combine. Makes 6 servings of approximately 3/4 cup.

Number of Servings: 6

Recipe submitted by SparkPeople user MISS_THING.

Rate This Recipe