Orange-scented couscous

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@...>

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