PREP: 20 minutes COOK: 10 minutes STAND: 5 minutes MAKES 4 servings
• 2 cups chicken-flavor vegetable broth
• 11⁄2 cups fresh green beans, trimmed and cut into 2-inch pieces
• 2⁄3 cup quick-cooking barley
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon ground black pepper
• 1⁄2 cup whole wheat couscous
• 4 cups coarsely shredded fresh spinach
• 1⁄4 cup sliced green onions (2)
• 11⁄2 teaspoons snipped fresh thyme or 1⁄2 teaspoon dried thyme, crushed
• Lemon wedges (optional)
1. In a large saucepan bring broth to boiling; stir in green beans and uncooked barley. Return to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes or until barley is tender.
2. Meanwhile, in a small bowl whisk together lemon juice, oil, salt, and pepper.
3. Stir uncooked couscous into barley mixture. Stir in lemon juice mixture, spinach, green onions, and thyme. Remove from heat. Cover and let stand for 5 minutes. To serve, fluff with a fork. If desired, serve with lemon wedges.
PER SERVING: 271 cal., 5 g total fat (1 g sat. fat), 0 mg chol., 451 mg sodium, 52 g carb., 11 g fiber, 10 g pro.
