PUEBLO BREAD RECIPE RECIPES

Name: Lemon Couscous with Broccoli
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6 servings.
Cuisine: Mediterranean
Ingredients: 1 tablespoon olive oil; 4 cups fresh broccoli florets, cut into small pieces; 1 cup uncooked whole wheat couscous; 2 garlic cloves, minced; 1-1/4 cups reduced-sodium chicken broth; 1 teaspoon grated lemon zest; 1 teaspoon lemon juice; 1/2 teaspoon salt; 1/2 teaspoon dried basil; 1/4 teaspoon coarsely ground pepper; 1 tablespoon slivered almonds, toasted

LEMON COUSCOUS WITH BROCCOLI RECIPE: HOW TO MAKE IT

Lemon Couscous with Broccoli Recipe: How to Make It image

I combined two recipes to create this side with broccoli and pasta. The splash of lemon adds nice flavor. Instead of toasted almonds, you could also sprinkle servings with grated Parmesan cheese. —Beth Dauenhauer, Pueblo, Colorado

Provided by Taste of Home

Categories Side Dishes

Total Time 25 minutes

Prep Time 20 minutes

Cook Time 5 minutes

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
4 cups fresh broccoli florets, cut into small pieces
1 cup uncooked whole wheat couscous
2 garlic cloves, minced
1-1/4 cups reduced-sodium chicken broth
1 teaspoon grated lemon zest
1 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon coarsely ground pepper
1 tablespoon slivered almonds, toasted

Steps:

In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add broccoli; cook and stir until crisp-tender., Add couscous and garlic; cook and stir 1-2 minutes longer. Stir in broth, lemon zest, lemon juice and seasonings; bring to a boil. Remove from heat; let stand, covered, until broth is absorbed, 5-10 minutes. Fluff with a fork. Sprinkle with almonds.

Nutrition Facts : Calories 115 calories, FatContent 3g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 328mg sodium, CarbohydrateContent 18g carbohydrate (1g sugars, FiberContent 4g fiber), ProteinContent 5g protein. Diabetic Exchanges 1 starch

GREEN CHILE-CHICKEN CASSEROLE RECIPE | MYRECIPES

Green Chile-Chicken Casserole Recipe | MyRecipes image

Just about every New Mexican home has a favorite version of this chicken casserole recipe. This one features the convenience of canned cream of chicken soup, and you can make it a day ahead.

Provided by Theresa Marquez

Yield 12 servings (serving size: about 3/4 cup)

Number Of Ingredients 13

Ingredients

1 ⅓ cups fat-free, less-sodium chicken broth
1 cup canned chopped green chiles, drained
1 cup chopped onion
1 cup fat-free sour cream
¾ teaspoon salt
½ teaspoon ground cumin
½ teaspoon freshly ground black pepper
2 (10 1/2-ounce) cans condensed 98% fat-free cream of chicken soup, undiluted (such as Campbell's)
1 garlic clove, minced
Cooking spray
24 (6-inch) corn tortillas
4 cups shredded cooked chicken breast (about 1 pound)
2 cups (8 ounces) finely shredded sharp cheddar cheese

Steps:

Preheat oven to 350°.
Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.
Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. Bake at 350° for 30 minutes or until bubbly.

Nutrition Facts : Calories 335 calories, CarbohydrateContent 34.3 g, CholesterolContent 66 mg, FatContent 10.8 g, FiberContent 3.2 g, ProteinContent 23.9 g, SaturatedFatContent 5.9 g, SodiumContent 693 mg

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LEMON COUSCOUS WITH BROCCOLI RECIPE: HOW TO MAKE IT

I combined two recipes to create this side with broccoli and pasta. The splash of lemon adds nice flavor. Instead of toasted almonds, you could also sprinkle servings with grated Parmesan cheese. —Beth Dauenhauer, Pueblo, Colorado
From tasteofhome.com
Reviews 4
Total Time 25 minutes
Category Side Dishes
Cuisine Mediterranean
Calories 115 calories per serving

In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add broccoli; cook and stir until crisp-tender., Add couscous and garlic; cook and stir 1-2 minutes longer. Stir in broth, lemon zest, lemon juice and seasonings; bring to a boil. Remove from heat; let stand, covered, until broth is absorbed, 5-10 minutes. Fluff with a fork. Sprinkle with almonds.

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