Corn and Chive Couscous
1 cup fresh
corn kernels (cut from 2 ears of corn) or thawed frozen
In a small heavy saucepan cook the corn in the butter over moderately high heat, stirring, for 1 minute, add the broth, and bring the liquid to a boil. Stir in the couscous, remove the pan from the heat, and let the mixture stand, covered, for 5 minutes. Stir in the chives and salt and pepper to taste.
Per Serving: 104 Calories; 3g Fat (24.0% calories from fat); 1g Saturated Fat; 7g Protein; 18g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 259mg Sodium. Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat.
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