Easy and quick, this recipe was adapted from one on the back of the box of couscous. This was absolutely delicious with the Moroccan sausages known as merguez.
Small tomatoes cut in halves or quarters work best for this recipe.
Bring chicken stock to a boil. Remove from heat and stir in couscous. Cover and let stand 5 minutes. Transfer to a large bowl and fluff with a fork. Cool to room temperature, about 10 minutes. Stir in remaining ingredients one at a time.
The original recipe called for 1/4c of oil (which I reduced to 3T) and 1T of lemon juice (which I increased to 2T). Next time I think I'll reduce the oil further.
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|Serving Size: 1 Serving (249g)|
|Recipe Makes: 4|
|Calories from Fat: 108 (30%)|
|Amt Per Serving||% DV|
|Total Fat 12g||16 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 8.2g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 3.6mg||1 %|
|Sodium 221.2mg||8 %|
|Potassium 366.6mg||10 %|
|Total Carbohydrate 51.1g||15 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 47.4g|
|Protein 10.8g||15 %|
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Calories per serving: 358
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