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Moroccan Couscous


Recipe (click to expand)

1 c Orange or other juice

1 c Instant couscous

1/4 c Pitted dates, finely chopped

1/4 c Raisins

1/4 c Slivered almonds

1 t Cinnamon

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.

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