Page 103 - One-Dish Meals

Jeweled Cinnamon Couscous

A hearty nonmeat main dish you can whip up in only ten minutes. If you
crave something green, toss in a half cup of frozen peas or serve with a
crisp salad.
P R E P 5 minutes C O O K 5 minutes M A K E S about 8 cups or 4 main-dish servings

1 tablespoon margarine or butter 1 ⁄2 cup dried cranberries
1 ⁄2 medium red onion, chopped 1 ⁄2 cup golden raisins
1 package (8 ounces) sliced 1 ⁄4 cup dry sherry
mushrooms
1 teaspoon salt
1
1 can (14 to 14 ⁄2 ounces) low-sodium 1 ⁄2 teaspoon ground cinnamon
vegetable broth
1 ⁄4 teaspoon ground black pepper
1 ⁄4 cup water
1 package (10 ounces) plain couscous
1 can (15 to 19 ounces) low-sodium
garbanzo beans

1. In deep 12-inch skillet, melt margarine over medium-high heat. Add
onion and mushrooms; cook 3 minutes.
2. While mushrooms are cooking, in 1-quart saucepan, heat broth and
water to boiling over high heat.

3. Stir beans, cranberries, raisins, sherry, salt, cinnamon, and pepper into
mushroom mixture. Remove skillet from heat.
4. Add couscous to skillet; stir in hot broth. Cover and let mixture stand
5 minutes or until liquid is absorbed. Fluff with fork before serving.

E A C H S E R V I N G About 570 calories | 19 g protein | 110 g carbohydrate |
6 g total fat (1 g saturated) | 0 mg cholesterol | 710 mg sodium.

103
Stir-Fries & Skillet Suppers