Tex-Mex Couscous

  • 1 Tbsp olive oil
  • 1/4 cup shallots, finely chopped
  • 1 cup uncooked couscous (about one box)
  • 1/2 cup canned diced tomatoes with chiles
  • 3/4 cup fat-free, lower-sodium chicken broth
  • 1/2 cup frozen corn (mexicorn would taste good too!)
  • 1 Tbsp lime juice
  • 1 Tbsp fresh cilantro, chopped 
Heat a small saucepan over medium-high heat.  Add olive oil to pan, swirling to coat and then add shallots and saute for about 2 minutes until tender.  Stir in couscous and saute about 1 minute.  Add tomatoes, broth, and corn; bring to a boil.  Cover and let simmer on low heat for about 12 minutes, remove from heat and let stand, still covered, for about 5 minutes.  Fluff with a fork, stir in lime juice and cilantro.  Enjoy!