|
Couscous
Makes 2 servings
|
|
|
|
|
|
Ingredients
|
|
2
|
tablespoons pine nuts
|
|
1/2
|
cup couscous
|
|
1-1/2
|
teaspoons olive oil
|
|
1/4
|
teaspoon freshly grated orange peel
|
|
1/4
|
teaspoon salt
|
|
1/8
|
teaspoon freshly ground black pepper
|
|
1/8
|
teaspoon ground cinnamon
|
|
1
|
whole clove
|
|
1/2
|
cup plus 2 tablespoons water, boiling
|
|
2
|
tablespoons currants or raisins
|
|
|
|
|
|
|
|
|
|
1. Toast pine nuts in skillet over medium heat until lightly colored and fragrant, about 5 minutes, stirring frequently.
|
|
2. Toss couscous with oil in a medium bowl until coated.
|
|
3. Mix orange peel, salt, pepper, cinnamon and clove; add to couscous. Toss to blend.
|
|
4. Pour 1/3 of boiling water into couscous; stir to blend until absorbed. Repeat with remaining boiling water in 2 additions.
|
|
5. Remove clove. Stir in pine nuts and currants. Serve warm.
|
|
|
|
© Publications International, Ltd.
|
|
|
Nutrients per Serving
|
|
Calories
|
266
|
|
Calories from Fat
|
32 %
|
|
Total Fat
|
10 g
|
|
Saturated Fat
|
<1 g
|
|
Carbohydrate
|
38 g
|
|
Fiber
|
3 g
|
|
Protein
|
7 g
|
|
Sodium
|
296 mg
|
|
|
|
Dietary exchanges
|
|
2.5 Starch
|
|
2 Fat
|
|
|
|
|
|
|
|
|
Click here for printable version