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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