This week's Diabetic Dish of the Week is Mexicana Couscous. You can find this recipe or variations of it on many sites but I'm going with one on the CooksRecipes website. Cooks has an incredible selection of recipes for all tastes and cuisines! http://www.cooksrecipes.com/index.html
Couscous lends itself to many flavorings—including Mexican.
3/4 cup chopped onion
2 cloves garlic, minced
1 tablespoon cooking oil
1/2 teaspoon ground cumin
1 cup reduced-sodium chicken broth
3/4 cup frozen peas
3/4 cup coarsely chopped tomatoes
2 tablespoons snipped fresh cilantro
3/4 cup couscous
Fresh cilantro sprigs (optional)
1 - In a medium saucepan cook onion and garlic in hot oil over medium heat until tender. Stir in cumin; cook for 30 seconds. Carefully add broth, peas, tomato and cilantro.
2 - Bring mixture to boiling; stir in couscous. Remove from heat. Cover; let stand for 5 minutes. Fluff with a fork before serving. Garnish with cilantro sprigs, if desired.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): 134, total fat: 3g, saturated fat: 0g, cholesterol: 0mg, sodium: 124mg, carbohydrate: 23g, fiber: 6g, protein: 4g, vitamin A: 15%, vitamin C: 13%, calcium: 1%, iron: 5%.