Hazelnut-Herb Couscous

Chicken
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Ingredients

  • 1/4 cup hazelnuts (about 1 ounce) ⓘ
  • 1 (16-ounce) can fat-free, less-sodium chicken broth ⓘ
  • 1 teaspoon chopped fresh thyme ⓘ
  • 1 teaspoon chopped fresh rosemary ⓘ
  • 1 teaspoon chopped fresh oregano ⓘ
  • 1/4 teaspoon salt ⓘ
  • 1/8 teaspoon black pepper ⓘ
  • 2 garlic cloves, minced ⓘ
  • 1 1/3 cups uncooked couscous ⓘ

Instructions

  1. Preheat oven to 350°.
  2. Place the hazelnuts on a baking sheet. Bake at 350° for 15 minutes, stirring once. Turn nuts out onto a towel. Roll up towel, and rub off skins. Chop nuts, and set aside.
  3. Bring chicken broth and the next 6 ingredients (broth through garlic) to a boil in a medium saucepan, and gradually stir in the couscous. Remove from heat; cover couscous and let stand 5 minutes. Fluff couscous with a fork. Stir in the hazelnuts.

Nutrition & Diet Analysis (per serving)

461 kcal 23% DV
Protein Fat Carbs

Macronutrients

Protein 14g 28% DV
Total Fat 21.3g 27% DV
Carbs 66.6g 24% DV
Fiber 27.4g 98% DV
Sugar 2.2g 4% DV

Electrolytes

Sodium 9940mg 100% DV
Potassium 1197.8mg 25% DV
Cholesterol 0.5mg

Vitamins & Minerals

Vitamin A 127.3mcg 14% DV
Vitamin C 46.1mg 51% DV
Vitamin D 0.1mcg
Calcium 816.5mg 63% DV
Iron 19.4mg 100% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Explore Ingredients

black pepper fresh oregano hazelnuts rosemary thyme couscous chicken broth garlic salt

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