| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
Jewish |
4 |
Servings |
INGREDIENTS
| 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 |
ts |
Cinnamon |
INSTRUCTIONS
From the upcoming "Low-Fat Jewish Vegetarian Cookbook" by Debra
Wasserman.
Bring juice and 1/2 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 1/2 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.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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