In a heavy-bottomed medium saucepan, heat oil over medium heat. Add onion and garlic; saute 4 minutes. Stir in broth, saffron, herbs, couscous, dried tomatoes, olives and pepper to taste. Bring to a boil, stirring well with a fork. Cover; turn off heat. Let sit 10 minutes. Fluff with a fork before serving. Yield: 6 servings. Recipe Source: St. Louis Post-Dispatch - 01-04-1999 From The Seattle Times Formatted for MasterCook by Susan Wolfe - firstname.lastname@example.org
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|Serving Size: 1 Serving (139g)|
|Recipe Makes: 6|
|Calories from Fat: 87 (29%)|
|Amt Per Serving||% DV|
|Total Fat 9.7g||13 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 0mg||0 %|
|Sodium 302.1mg||10 %|
|Potassium 100.5mg||3 %|
|Total Carbohydrate 44.9g||13 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 41.9g|
|Protein 7.2g||10 %|
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Calories per serving: 299
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