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Correo Electrónico
Add a photo Vegetarian side-dish or vegetarian potluck dish; good for picnics as well.
For dinner, serve with shish kebab, or barbecued lamb or roast chicken
Ingredientes
- 11 oz couscous (1 box)
- 2 cups low-salt chicken broth
- 3 tablespoons extra-virgin olive oil
- 5 tablespoons tomato paste
- 1 1/4 tablespoons lemon juice
- 1/2 tablespoons salt
- 1/4 teaspoon pepper
- 1 medium cucumber, peeled, diced medium squares
- 10 cherry tomatoes: cut 4 tomatoes in quarters; cut 6 tomatoes longitudinally in half for the garnish
- 5-6 stalks of cilantro (use leaves only)
- 3 tablespoons crumbled gorgonzola cheese (option: or feta cheese)
Direcciones
- 1. Bring to a low boil 2 cups of low salt chicken broth with 1 tablespoon of olive oil.
- Add 11 oz of couscous and turn off the heat. Cook for 3-4 minutes and fluff the couscous with a fork.
- Add 5 tablespoons tomato paste, lemon juice, 2 tablespoons of olive oil, 1/2 tablespoon salt, 2 tablespoons of olive oil, and mix together.
- Mix in diced cucumber, 1 tablespoon of gorgonzola cheese, 4 tomatoes quartered.
- Arrange couscous mix in a bowl. Garnish with the tomato halves, cilantro leaves, and sprinkle the 2 remaining tablespoons of gorgonzola cheese
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 494g | |
| Recipe makes 5 servings | |
| Calories 406 | |
| Calories from Fat 99 | 24% |
| Total Fat 11.21g | 14% |
| Saturated Fat 2.41g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 948mg | 40% |
| Potassium 1061mg | 30% |
| Total Carbs 64.33g | 17% |
| Dietary Fiber 7.3g | 24% |
| Sugars 9.74g | 6% |
| Protein 14.28g | 23% |
