INGREDIENTS

INSTRUCTIONS

COUSCOUS
DRESSING
SALAD
Date: Mon, 11 Mar 1996 14:33:21 EST
From: ZSLP61A@prodigy.com (MRS ALICIA D TILLEY)
I am new here and wish to greet everybody.  I also have a recipe to share
that my family (kids included) love.  My husband and my 4 year old son have
a slight case of reflux and we have found that when we cut fat and meat out
it tended to reduce the effects of the disorder. I have been looking for
something like this for a long time.
Hi! Here is one of my absolute favorite recipes.  My husband lived in
Africa as a baby and loves couscous and I found this vegetarian recipe for
him. It does have a smidgen of pecans, but the dish would be lost without
it and it only contains less than 1% fat for the entire dish. High
fiber,low fat, lacto vegetarian, delicious.
In small saucepan, combine water and salt.  Bring to a boil.  Remove from
heat; immediately stir in couscous.  Cover; let stand 5 minutes.  Fluff
couscous with a fork; cool 20 minutes till room temp.  Meanwhile, in small
bowl, combine all dressing ingredients; blend well.  In medium bowl,
combine celery, onions, pecans, cilantro, kiwi, dressing and couscous; toss
gently to coat. Serve immediately or refrigerate until serving time. To
serve, scoop couscous mixture into 4 plates. Decoratively arrange mango
slices and strawberries around couscous mixture. If desire, garnish with
sprigs of cilantro. 4 servings 310 calories, 2 grams fat (.6%), 45% vit A,
10% calcium, 130% vit C and 6% iron Counts for 2 starches/breads and 2
fruit
FATFREE DIGEST V96 #71
From the Fatfree Vegetarian recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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