This recipe from I Can’t Believe It’s Not Butter is an ľ¹ÏÖ±²¥ Heart-Check Certified Recipe.
Nutrition Facts
Nutrition Facts
Calories | 320 | |
---|---|---|
Total Fat | 6.0 g | |
Saturated Fat | 1.0 g | |
Trans Fat | 0.0 g | |
Polyunsaturated Fat | 1.5 g | |
Monounsaturated Fat | 0.5 g | |
Cholesterol | 0 mg | |
Sodium | 70 mg | |
Total Carbohydrate | 58 g | |
Dietary Fiber | 12 g | |
Sugars | 7 g | |
Protein | 12 g |
Dietary Exchanges
1 lean meat, 4 starch
Ingredients
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2 tablespoons soft margarine spread -
1 small red onion, chopped (about 1/2 cup) -
2 cloves garlic (chopped) -
1 cup uncooked, whole-wheat couscous -
1 1/2 cups unsalted vegetable stock OR -
1 1/2 cups water -
1 can (15 ounces) low sodium chickpeas, rinsed and drained (reserve 2 tablespoons liquid) -
2 tablespoons lemon juice -
2 tablespoons chopped, fresh oregano -
2 cups chopped cucumber -
1 cup halved grape tomatoes
Directions
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In medium saucepan, melt a soft margarine spread and cook onion and garlic 2 minutes or until softened. Stir in couscous and cook 2 minutes, stirring frequently. -
Add broth and bring to a boil. Remove from heat and let stand 5 minutes. -
Combine lemon juice with reserved chickpea liquid and oregano. Stir cucumber, tomatoes and lemon mixture into couscous and garnish with additional oregano.