Sunday, December 27, 2009

Hazelnut Herb couscous

Contributed by: Carlene Richards

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

Directions
Preheat oven to 350°.
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.
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.

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