Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | (10 oz) couscous |
| 2¼ \N | Cups orange juice |
| 4 tablespoons | Slivered almonds |
| 1 can | (15 oz) chickpeas, drained and rinsed |
| ¼ cup | Golden or black raisins or chopped dried apricots |
Source: Vegetarian Times, Dec. 1996 Recipes presented by Catherine Censor Shemo, managing editor of Vegetarian Times.
Make couscous according to package directions, omitting butter and salt, replacing water with orange juice; set aside.
Toast almonds until flagrant and lightly browned; set aside. Heat chickpeas in nonstick saucepan until warmed through; combine with couscous.
Add almonds and raisins to couscous; stir to combine. If desired, pack couscous mixture into individual souffle dishes or timbales that have been lightly oiled. Unmold unto dinner plates before serving.
Per 1-cup serving: 342 cal; 11 g protein; 4 g fat; 67g carb; 0 chol; 221 mg sod; 5 g fiber, vegan.
Posted to JEWISH-FOOD digest V96 #86 Date: Mon, 25 Nov 1996 22:43:15 -0600 (CST) From: "Natalie Frankel" <Natalie.Frankel@...>