Recipe - Moroccan Couscous

1 cup Orange or other juice
1 cup Instant couscous
One fourth cup Pitted dates, finely chopped
One fourth cup Raisins
One fourth cup Slivered almonds
1 teaspoon Cinnamon

From the upcoming "LowFat Jewish Vegetarian Cookbook" by Debra
Wasserman.

Bring juice and One half 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 One half cup water for 2 minutes. Add cooked couscous. Mix
well and serve warm.

Makes 4 servings. Per serving: 301 calories, 8 grams protein, 59 grams
carbohydrates, 4 grams fat, 0 grams saturated fat, 0 milligrams
cholesterol, 7 milligrams sodium.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip