| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetarian | 6 | Servings | ||
INGREDIENTS
| 1 | pk | (10 oz) couscous |
| 2 1/4 | Cups orange juice | |
| 4 | tb | Slivered almonds |
| 1 | cn | (15 oz) chickpeas, drained and rinsed |
| 1/4 | c | Golden or black raisins or chopped dried apricots |
INSTRUCTIONS
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@mixcom.com>
A Message from our Provider:
“Luke 1:44 – Life Begins at Conception.”