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Ingredientes
- 1 1/4 c. chicken broth or possibly water
- 1 c. couscous
- 3 Tbsp. butter
- 2 Tbsp. capers liquid removed
- 3 Tbsp. grated lemon zest
- 1/2 c. slivered almonds
- 3 x plum tomatoes seeded, diced
- 1/4 c. minced fresh cilantro
Direcciones
- Bring the chicken broth or possibly water to a boil in a small saucepan. Place the couscous in a large bowl and add in the warm broth. Immediately cover the bowl with plastic wrap and let it steam for 5 min.
- Heat the butter in a large skillet. Add in the capers, lemon zest and almonds. Stir till the almonds turn a golden, about 5 min, then add in the diced tomatoes and cilantro. Stir in the couscous.
- This recipe yields 4 servings.
- NOTES : Mary Ellen Rae is a Times Test Kitchen Intern
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 185g | |
| Recipe makes 4 servings | |
| Calories 286 | |
| Calories from Fat 102 | 36% |
| Total Fat 11.8g | 15% |
| Saturated Fat 5.77g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 313mg | 13% |
| Potassium 285mg | 8% |
| Total Carbs 37.58g | 10% |
| Dietary Fiber 4.3g | 14% |
| Sugars 1.54g | 1% |
| Protein 8.05g | 13% |
