Couscous with Scallions
- 1 tablespoon canola oil
- 1 1/2 cups fat-free reduced-sodium chicken broth or water
- 1/2 cup chopped scallions
- 1 cup plain couscous
- 2 tablespoons chopped flat-leaf parsley, optional
- Salt and freshly ground black pepper
In a medium saucepan, combine the oil and chicken broth or water, and bring to a simmer. Stir in the scallions and couscous and cover the pan. Remove the pan from the heat and let stand for 5 minutes.
When the couscous has absorbed all the liquid, fluff it with a fork, and add the parsley, if using, and salt and pepper. Serve warm.
Recipe courtesy of Amanda Cushman
Recipe courtesy of Bobby Flay