Orange-scented Couscous
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetarian | 6 | Servings | ||
INGREDIENTS
| 1 | 10 oz couscous | |
| 2 1/4 | Cups orange juice | |
| 4 | T | Slivered almonds |
| 1 | 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>
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Nutrition (calculated from recipe ingredients)
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Calories: 41
Calories From Fat: 25
Total Fat: 3g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 69.6mg
Carbohydrates: 2.7g
Fiber: <1g
Sugar: 1.5g
Protein: 1.3g