North African Sweet Couscous with Almonds and Pistachios

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Heart-healthy pistachios and almonds make this couscous a nutritious dish.   Bob Chwedyk | Staff Photographer

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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.

Serves eight.

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)