| |
| INGREDIENTS |
| 1 tsp |
olive oil |
| 3 tbsp |
minced shallots |
| ¾ c |
water |
| ¼ c |
pomegranate juice |
| ¼ tsp |
salt |
| ⅛ tsp |
freshly ground pepper |
| ⅔ c |
whole wheat couscous |
| 2 tsp |
minced fresh mint
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| RECIPE |
- Heat olive oil over medium heat in medium saucepan and sauté shallots until softened.
- Increase heat and add water, pomegranate juice, salt and pepper, bring to a boil.
- Add couscous, stir, cover and remove from heat for 10 minutes, then fluff with fork and stir in mint if desired.
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|
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| SERVING SUGGESTION |
SERVING SIZE:
¼ cup
NUMBER OF SERVINGS:
4
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|
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| NUTRITION FACTS |
| |
| Calories |
125 |
|
| Total Fat |
1 g |
| Saturated Fat |
0 g |
|
| Sodium |
123 mg |
|
| Total Carbohydrates |
26 g |
|
| Fiber |
1 g |
|
| Protein |
4 g |
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