Lunch: Couscous with Chick-Peas and Tomatoes

Recipe by Lori D. Shaller: Arlington, Massachusetts Offer this healthful Moroccan grain dish as a main course or as an accompaniment to roasted chicken.

This recipe includes fertility superfoods such as:

Cinnamon, Basil

Health and fertility benefits of Couscous with Chick-Peas and Tomatoes

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1 1/2 cups canned chicken broth
2 tablespoons (1/4 stick) butter
1 cup couscous
1 tomato, seeded, diced
1/2 cup drained canned chick-peas (garbanzo beans)
1/4 cup raisins
1/4 teaspoon ground cinnamon
1/4 teaspoon dried basil, crumbled
1/4 teaspoon dried thyme, crumbled

Instructions

Preheat oven to 350 °F. Butter small baking dish. Bring chicken broth and butter to boil in heavy medium saucepan. Add couscous. Reduce heat to low. Cover and simmer until couscous is tender and has absorbed all liquid, about 5 minutes. Stir in tomato, chick-peas, raisins, cinnamon, basil and thyme. Season to taste with salt and pepper. Transfer mixture to baking dish. Cover and cook until heated through, about 15 minutes.

Add a review for Couscous with Chick-Peas and Tomatoes