Baked couscous with tomatoes

May 13, 1998

For more of a bite, try using diced tomatoes with green chiles.

MAKES 6 SERVINGS

1 tablespoon olive oil
1/2 cup minced onions
2 cups couscous
One 14 1/2-ounce can diced tomatoes, drained
3 cups reduced-sodium, defatted chicken or vegetable broth
1 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon ground coriander

1. Preheat the oven to 375 degrees.

2. Heat the oil in a saute pan. Saute the onions in oil about 5 minutes, until they are soft and golden.

3. In a bowl, combine the onions and the remaining ingredients. Transfer the mixture into a 2-quart casserole.

4. Bake for 20 minutes.

Nutritional analysis: Per serving: Calories 321; Protein 12g; Fat 4g (Saturated 1g); Carbohydrates 59g; Fiber 3g; Sodium 571mg

From 1,000 Lowfat Recipes by Terry Blonder Golson (Macmillan Publishing)