Instructions: Spray a 3 qt. nonstick saucepan with Pam. Heat over medium heat. Add onions and saute until onions are almost soft (2 - 3 minutes). Add tomatoes and cook until onions soften all the way (another minute or so).

Add thyme and mushrooms. Saute for 5 minutes or until mushrooms give off their liquid and start to soften. Add broth and bring to a boil. Stir in couscous. Remove from heat, cover and let stand 5 minutes. Stir in parsley, fluff, taste and add salt and pepper as needed. Serve.

Serving Ideas : Serve with Shrimp with feta, olives and sun-dried tomatoes.

Start to Finish Time:
"0:30"

NOTES : I used 1 c regular couscous and 1/2 c whole wheat. Increase chicken broth to 3 cups. This was very good but it needed salt.

Next time Ill enrich my chicken broth with a tbsp. of chicken soup base. According to the article this has 191 calories, 7 grams protein, 2 grams fat (they sauteed in 2 tsp olive oil), 2 grams fiber. Fiber would probably go up using whole wheat couscous.

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