Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Ready-to-serve chicken broth 2/3 c Uncooked couscous;
1 c Asparagus; (1" pieces) 1 tb Fresh dill weed;
2 tb Carrot; grated -chopped -=OR=-
1 tb Bell pepper; finely chopped 1 ts Dried dill weed;*

*If use dried dill weed, add with broth and vegetables. In medium
saucepan, combine broth, asparagus, carrot, bell pepper. Bring to a
boil. Remove from heat; add couscous. Cover and let stand 5 to 8
minutes or until liquid is absorbed. To serve, fluff with fork; stir
in dill. Food Exchanges pre serving: 1-1/2 STARCH EXCHANGES + 1
VEGETABLES; FAT: 1g; CHOL: 0mg; SOD: 300mg; SUGARS: 2g; PRO: 7g;

Source: Fast and Healthy Magazine; Mar/Apr 1995 Brought to you and
yours via Nancy O'Brion and her Meal-Master.
Submitted By NANCY O'BRION On 04-06-95

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