Course : Vegetables
Serves: 1
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1 1/2 cups canned chicken broth
2 tablespoons butter -- (1/4 stick)
1 cup couscous
1 medium tomato -- seeded, diced
1/2 cup drained canned chick-peas -- (garbanzo beans)
1/4 cup raisins
1/4 teaspoon ground cinnamon
1/4 teaspoon dried basil -- crumbled
1/4 teaspoon dried thyme -- crumbled

Preparation / Directions:

Preheat oven to 350øF. Butter small baking dish. Bring chicken broth and butter to boil in heavy medium saucepan. Add couscous. Reduce heat to low. Cover and simmer until couscous is tender and has absorbed all liquid, about 5 minutes. Stir in tomato, chick-peas, raisins, cinnamon, basil and thyme. Season to taste with salt and pepper. Transfer mixture to baking dish. Cover and cook until heated through, about 15 minutes. 4 servings


Nutritional Information:

992 Calories (kcal); 25g Total Fat; (22% calories from fat); 25g Protein; 169g Carbohydrate; 62mg Cholesterol; 267mg Sodium

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