North African Sweet Couscous with Almonds and Pistachios
Heart-healthy pistachios and almonds make this couscous a nutritious dish.
Bob Chwedyk | Staff Photographer
1 cup couscous, uncooked
2 cups unsweetened 100 percent fruit juice (mixed blend of light-colored juices, i.e. apple-strawberry-orange, preferred)
2 tablespoons water
¼ cup almonds, slivered
¼ cup pistachios (shelled)
1 tablespoon 70 percent vegetable oil margarine spread
1 teaspoon cinnamon
1 tablespoon fresh pomegranate seeds, optional
Place juice and water in a small saucepan, cover and bring to a boil. Add couscous, cover, and cook for 5 minutes.
While couscous is cooking, grind almonds and pistachios in a food processor, blender or nut grinder and coarsely chop.
After couscous has cooked for 5 minutes, remove from heat; with a fork stir in nuts and margarine spread to distribute ingredients and fluff couscous. Heap couscous in a serving bowl and sprinkle with cinnamon and pomegranate seeds, if desired. Serve warm or at room temperature.
Nutrition values per serving: 157 calories, 5 g fat (1 g saturated), 26 g carbohydrates, 2 g fiber, 4 g protein, 17 mg sodium.
"The Plant-Powered Diet" by Sharon Palmer (The Experiment 2012)
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