Cousous Topped With Almonds
Ingredients| THE COUSCOUS 1 1/2 cup dry couscous, * 1 1/2 cup boiling water 1 cup carrots 1 large bell pepper, green,red, or yellow or a 1 cup green beans, cut into 1 pieces 1/3 cup red onions, sliced 1/3 cup currants or raisins 2 tbsp almonds, toasted and chopped MARINADE 1/4 cup canola oil 1/2 cup orange juice 1/4 tsp cinnamon 3 tbsp lemmon juice 1/2 cup fresh parsley, chopped 1 tbsp fresh dill, mixed |
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*Couscous is available in large supermarkets or specialty stores
Place the couscous in a large bowl; stir in the boiling water. Cover
and let sit for 10 to 15 minutes, stirring once or twice with a fork
to fluff. Steam the carrots, pepper, and green beans until just
tender. The time varies with the vegetable. Pepper takes about 1 to
2 minutes; green beans take about 2 minutes; carrots take about 4
minuutes. Add to the couscous. Gently stir in the red onion,
currants, and almonds. Whisk all the ingredients for the marinade
together. Add to the coucous mixture and allow this final mixture to
chill for 2 hours to in a covered bowl in the refrigerator, or until
cool throughtout. Don t allow the couscous to sit any longer than
this or it will become mushy. One serving(1/12 mixture, about 1/2
cup) (1/2 cup does this mean that we must have 10 other people over
for lunch, you all come!)
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE
(THERE IS VEGETABLES LISTED IN THE ABOVE INGREDIENTS, YET THERE IN
NOT VEGETABLE EXCHANGE THAT IS LISTED) CAL: 155; CAR: 23gm; PRO: 4g;
FAT: 5g; CHO: 0mg; SOD: 8mg;
Source: Diabetes Forecast; February 1994
Brought to you and yours via Nancy O Brion and her Meal-Master
Servings:
12
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