Excerpt: Recipes from 'The Fertility Diet'

4. Combine the broth, zest, juice, and remaining 1 tablespoon of oil and 1/8 teaspoon of salt in a small saucepan. Bring to a boil. Stir in the couscous. Cover and remove fromheat; let stand 5 minutes. Uncover; fluff the couscous with a fork. Stir in the cheese, olives, basil, and pepper.

5. To serve, spoon one-fourth of the couscous mixture onto each of 4 dinner plates. Top with vegetables. Garnish with fresh basil or parsley, if desired.

Yield: 4 servings of 1 cup of couscous and 2/3 cup of roasted vegetables.
Calories: 389
Protein: 15 grams
Carbohydrates: 55 grams
Fiber: 11 grams
Sodium: 664 milligrams
Fat: 14 grams
Cholesterol: 7 milligrams
Folate: 70 micrograms
Iron: 5 milligrams

Adapted from "The Fertility Diet" by Jorge E. Chavarro, M.D., Sc.D., Walter C. Willett, M.D., Dr.P.H., and Patrick J. Skerrett. Adapted by permission from the McGraw Hill Companies, Inc. Copyright © 2008 by the president and fellows of Harvard College.

© 2007