Yield: 4 Servings
|1 cup||Raw couscous|
|½ cup||Fatfree vanilla yogurt|
|½ teaspoon||Grated lime peel|
|1 tablespoon||Lime juice|
|4 drops||Hot pepper sauce|
|½ cup||Sliced celery;thinly|
|2 tablespoons||Sliced green onion|
|2 tablespoons||Broken pecans|
|1 tablespoon||Chopped cilantro|
|2||Peeled; chopped kiwi|
|1||Peeled; pitted, sliced mango|
Date: Mon, 11 Mar 1996 14:33:21 EST From: ZSLP61A@... (MRS ALICIA D TILLEY) I am new here and wish to greet everybody. I also have a recipe to share that my family (kids included) love. My husband and my 4 year old son have a slight case of reflux and we have found that when we cut fat and meat out it tended to reduce the effects of the disorder. I have been looking for something like this for a long time.
Hi! Here is one of my absolute favorite recipes. My husband lived in Africa as a baby and loves couscous and I found this vegetarian recipe for him. It does have a smidgen of pecans, but the dish would be lost without it and it only contains less than 1% fat for the entire dish. High fiber,low fat, lacto vegetarian, delicious.
In small saucepan, combine water and salt. Bring to a boil. Remove from heat; immediately stir in couscous. Cover; let stand 5 minutes. Fluff couscous with a fork; cool 20 minutes till room temp. Meanwhile, in small bowl, combine all dressing ingredients; blend well. In medium bowl, combine celery, onions, pecans, cilantro, kiwi, dressing and couscous; toss gently to coat. Serve immediately or refrigerate until serving time. To serve, scoop couscous mixture into 4 plates. Decoratively arrange mango slices and strawberries around couscous mixture. If desire, garnish with sprigs of cilantro. 4 servings 310 calories, 2 grams fat (⅗%), 45% vit A, 10% calcium, 130% vit C and 6% iron Counts for 2 starches/breads and 2 fruit
FATFREE DIGEST V96 #71
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .