| 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:
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