1/2 ts Vegetable oil

2 Green onions; chopped

2 sm Tomatoes; chopped

1 c Chicken broth

1 ts Ground cumin

Pinch salt 1 ts Curry powder;

1/8 ts Ground cinnamon

1 c Couscous

2 tb Fresh parsley;

In a medium-size non-stick skillet; heat the oil. Add green onions and tomatoes; saute 3 minutes, stirring. Remove from heat and keep warm. In a warm. In a medium-size saucepan, combine the remaining ingredients except the couscous and parsley. Cover and let stand 5 minutes, until liquid is absorbed. Add tomatoes and green onions and fluff with a fork. Garnish with chopped parsley. Makes 3-1/2 cups. Food Exchange per serving: 1 STARCH/BRAD EXCHANGE + 1 VEGETABLE EXCHANGE CAL: 121; CHO: 0mg; CAR: 21g; PRO: 4.3g; SOD: 11mg; FAT: 2g; Source: Light & Easy Diabetic Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master