Moroccan Couscous Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Orange or other juice,
1 cup: Instant couscous,
1/4 cup: Pitted dates, finely chopped
1/4 cup: Raisins,
1/4 cup: Slivered almonds,
1 tsp: Cinnamon,
Directions:
From the upcoming "Low-Fat Jewish Vegetarian Cookbook" by Debra
Wasserman.
Bring juice and * cup water to a boil in a small pot. Remove from
heat. Stir in couscous and allow to sit covered for 5 minutes.
Meanwhile, in a separate pan, saute dates, raisins, almonds and
cinnamon in * cup water for 2 minutes. Add cooked couscous. Mix well
and serve warm.
Makes 4 servings. Per serving: 301 calories, 8 grams protein, 59 grams
carbohydrates, 4 grams fat, 0 grams saturated fat, 0 milligrams
cholesterol, 7 milligrams sodium.
Source from luhu.jp
Wasserman.
Bring juice and * cup water to a boil in a small pot. Remove from
heat. Stir in couscous and allow to sit covered for 5 minutes.
Meanwhile, in a separate pan, saute dates, raisins, almonds and
cinnamon in * cup water for 2 minutes. Add cooked couscous. Mix well
and serve warm.
Makes 4 servings. Per serving: 301 calories, 8 grams protein, 59 grams
carbohydrates, 4 grams fat, 0 grams saturated fat, 0 milligrams
cholesterol, 7 milligrams sodium.
Source from luhu.jp