Source:  Supermarket Gourmet
by Jyl Steinback, America's Healthiest Mom 

Serves:  8

1½ cups plus 1 tbsp. nonfat vegetable broth
¼ cup apple juice
8 oz. pkg. sliced fresh mushrooms
¾ tsp. ground cinnamon
1 tsp. onion powder
¼ cup water
15 oz. can low sodium garbanzo beans
10 oz. pkg. quick-cooking plain couscous
¾ cup golden raisins

Spray a large nonstick skillet cooking spray; add 1 tablespoon vegetable broth and heat over medium-high heat. Add mushrooms; sprinkle with onion powder and cook, stirring frequently, until mushrooms are softened, 3 to 5 minutes. Add beans, raisins, apple juice and cinnamon to mushrooms. Toss mixture lightly and remove skillet from heat. Pour remaining broth and water into a small saucepan; bring to a boil over high heat. Add couscous to mushroom mixture in skillet; pour boiling broth over top. Cover and let mixture stand 5 minutes, until liquid is absorbed. Fluff with a fork and serve immediately.

 

Nutrition per Serving		Exchanges	Carb Choices
Calories	248	1½ vegetable	3½
Fat	1.4 g	1½ starch
Carbohydrates	51 g	1½ fruit
Protein	9 g
Cholesterol	0 mg
Dietary Fiber	9 g
Sodium	396 mg