Serves: 4
Total Calories: 500

2 cups chicken broth
1 tablespoon olive oil
1/2 cup chopped onion
1 teaspoon minced garlic, fresh or jarred organic
/2 cup whole wheat couscous
1 cup instant brown rice
salt and ground black pepper to taste
2 tablespoons chopped Italian (flat-leaf) parsley

Heat the chicken broth in a small saucepan until simmering cover and keep warm.

Heat the oil in a large saucepan. Add the onion and sauté over medium-high heat until browned. Add the garlic and couscous and sauté until toasted, about 2 minutes. Add the rice, chicken broth, salt, and pepper stir to combine. Reduce the heat, cover, and simmer until the liquid is absorbed and the grain is tender but chewy, about 5 minutes. Stir in the parsley before serving.



From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 500
Calories from Fat: 68

More Recipes from the Homemade in a Hurry Cookbook:
*Rice & Other Grains
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Hoppin' John Risotto
Instant Brown Rice Steamed With Vegetables
Kasha And Couscous
Kasha With Onion Relish
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Polenta Pots De Crème
Quick Wild Mushroom Wild Rice
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