In a medium sauce pan add olive oil and CousCous, stir to coat. Add anaheim chilis and over high heat for about 2-3 minutes lightly brown couscous. Turn heat off, let cool a couple of minutes, then carefully add chicken broth. Using high heat bring to a full boil, then reduce heat to a simmer. Stirring occasionally. After about 10 minutes add chiles and mushrooms. Continue until couscous is tender and most of the liquid is absorbed. About 25-30 minutes. Season to taste with salt and pepper.
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|Serving Size: 1 Serving (134g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 24 (9%)|
|Amt Per Serving||% DV|
|Total Fat 2.7g||4 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0.4mg||0 %|
|Sodium 275.3mg||9 %|
|Potassium 246.2mg||6 %|
|Total Carbohydrate 48.5g||14 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 45.1g|
|Protein 9.3g||13 %|
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Calories per serving: 259
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