Recipe: Moroccan Couscous

Moroccan Coucous - 4 servings

Jim, I have not tried this recipe. I will someday, I hope! It was printed in the Washington Post several years ago. It's not actually a dessert or a salad, but it's the best I could come up with, and I think I would be inclined to serve it as a dessert, myself. Let us know what you think of it, if you make it.

The editor's note reads, "From the upcoming 'Low-Fat Jewish Vegetarian Cookbook" by Debra Wasserman. A delicious, quick side dish. Try substituting different types of nuts or dried fruit."

1 cup orange juice or other jice
1 cup instant couscous
1/4 cup pitted dates, finely chopped
1/4 cup raisins
1/4 cup slivered almonds
1 tsp cinnamon

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.
Per serving: 301 calories, 8 gm protein,59 gm carbs, 4 gm fat, 0 gm sat. fat, 0 mg cholesterol, 7 mg sodium.