Couscous topped with almonds
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Dry couscous;* |
| 1½ | cup | Boiling water |
| 1 | cup | Carrots; |
| 1 | large | Bell pepper; green,red, or yellow or all!! |
| ¼ | cup | Canola oil; |
| ½ | cup | Orange juice; |
| ¼ | teaspoon | Cinnamon; |
| 1 | cup | Green beans; cut into 1\" pieces |
| ⅓ | cup | Red onions; sliced |
| ⅓ | cup | Currants or raisins; |
| 2 | tablespoons | Almonds; toasted and chopped |
| 3 | tablespoons | Lemon juice; |
| ½ | cup | Fresh parsley; chopped |
| 1 | tablespoon | Fresh dill; mixed |
Directions
THE COUSCOUS
MARINADE
*Couscous is available in large supermarkets or specialty stores Place the couscous in a large bowl; stir in the boiling water. Cover and let sit for 10 to 15 minutes, stirring once or twice with a fork to fluff. Steam the carrots, pepper, and green beans until just tender. The time varies with the vegetable. Pepper takes about 1 to 2 minutes; green beans take about 2 minutes; carrots take about 4 minutes. Add to the couscous. Gently stir in the red onion, currants, and almonds. Whisk all the ingredients for the marinade together. Add to the couscous mixture and allow this final mixture to chill for 2 hours to in a covered bowl in the refrigerator, or until cool throughout. Don't allow the couscous to sit any longer than this or it will become mushy. One serving(1/12 mixture, about ½ cup) (½ cup does this mean that we must have 10 other people over for lunch, you all come!)
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE CAL: 155; CAR: 23gm; PRO: 4g; FAT: 5g; CHO: 0mg; SOD: 8mg; Source: Diabetes Forecast; February 1994 Brought to you and yours via Nancy O'Brion and her Meal-Master Submitted By NANCY O'BRION On 02-19-95