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Couscous is a staple in North African cuisine and is actually considered a type of pasta that is made from ground wheat. It is also the name of a dish, which is made by combining couscous with vegetables, raisins, spices and sometimes meat or chicken. This recipe combines the components of a traditional couscous, but the cooking method has been simplified to save time and use less fat. The combination of grain, vegetables raisins and spice gives it an interesting blend of textures and flavors.
- 3 cups cooked couscous (approximately l pound package) prepared just before assembly
- 1 cup cooked garbanzo beans (if canned, then rinse before using)
- 1/2 cup medium diced white onion
- 1/2 cup small diced red bell pepper
- 1-2 cloves garlic, finely chopped
- 3/4 teaspoon ground dry turmeric
- 2 teaspoons chopped preserved lemon
- 1/2 cup raisins, plumped in orange juice, approximately 1 hour in advance
- 1 teaspoon ground cinnamon
- 1/4 cup chopped cilantro, or to taste
- 1 tablespoon canola or olive oil
Have all ingredients chopped and ready to go. While couscous is still warm from cooking, quickly cook onion and bell pepper until just soft. Add garlic at end and cook just until fragant. Add raisins, then add couscous, toss. Add lemon, cinnamon, salt and cilantro to taste.
Recipe created exclusively for Cooking.com by Cheryl Forberg, R.D., Health Editor at Cooking.com.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
309 calories; 5g total fat; 0mg cholesterol; 14mg sodium; 59g carbohydrates; 7g fiber; 9g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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