• 1 lb. broccoli florets
• 1 Tbs. garlic, crushed
• 1/2 tsp. coarsely ground black pepper
• 1 Tbs. oil
• 1-1/2 cups water
• 7 ounces couscous
• 1/4 cup pitted Kalamata or black olives, cut in quarters

In large skillet over medium heat, cook broccoli, garlic, and black pepper in oil 5-6 minutes, or until crisp-tender. Add water and bring to a boil. Remove from heat. Stir in couscous. Cover. Let stand 7 minutes. Sprinkle with olives.

Per serving: calories 262, fat 5.0g, 17% calories from fat, cholesterol 0mg, protein 10.0g, carbohydrates 45.5g, fiber 6.2g, sugar 3.3g, sodium 111mg, diet points 4.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.1, Fruit: 0.0, Bread: 2.2, Lean meat: 0.0, Fat: 0.9, Sugar: 0.0, Very lean meat protein: 0.0

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