Short-Cut Chicken Soup with Greens

It's made with purchased broth, nutritious greens (sold washed and torn in large bags in the supermarket produce section) and tiny grains of Israeli couscous (about 1/8 inch in diameter). If Israeli couscous isn't available, use regular couscous and decrease the amount to 1/3 cup.

1/4 cup thinly sliced carrot
1 garlic clove, minced
1 teaspoon olive oil
1 (32-oz.) carton lower-sodium chicken broth
1/2 cup Israeli couscous or 1/3 cup regular couscous*
2 cups packed coarsely chopped kale or Swiss chard
2 cups shredded cooked chicken
3 tablespoons grated Parmesan cheese, divided
1 to 2 teaspoons Sriracha hot sauce, if desired

1. Combine carrot, garlic and oil in medium saucepan over medium heat. Cook and stir 1 minute or until garlic begins to sizzle. Add broth; bring to a boil over medium-high heat. Stir in couscous. Cover; simmer over low heat 5 minutes.

2. Remove cover; stir in kale. Cook over medium heat 10 minutes, stirring occasionally. Stir in chicken and 2 tablespoons of the cheese; simmer 2 minutes or until heated through. Stir in hot sauce. Serve sprinkled with remaining 1 tablespoon cheese.

3 (1 2/3-cup) servings

PER SERVING: 335 calories, 10.5 g total fat (3.5 g saturated fat), 37 g protein, 22.5 g carbohydrate, 85 mg cholesterol, 1025 mg sodium, 2 g fiber

TIP *Israeli couscous is also known as pearl or toasted couscous. The size of peppercorns, this couscous is different from the tiny semolina grains of Moroccan couscous commonly found in the supermarket. It's cooked like pasta and readily adapts to many toppings. Look for it in the Rice and grain section of the supermarket. If it comes with a flavoring packet, discard it when making the recipe.

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