Recipe - Orange-Scented Couscous

1 pack (10 oz) couscous
2 One fourth Cups orange juice
4 tablespoon Slivered almonds
1 cn (15 oz) chickpeas, drained
and rinsed
One fourth cup Golden or black raisins or
chopped dried apricots

Source: Vegetarian Times, Dec. 1996

Recipes presented by Catherine Censor Shemo, managing editor of Vegetarian
Times.

Make couscous according to package directions, omitting butter and salt,
replacing water with orange juice; set aside.

Toast almonds until flagrant and lightly browned; set aside. Heat
chickpeas in nonstick saucepan until warmed through; combine with couscous.
Add almonds and raisins to couscous; stir to combine. If desired, pack
couscous mixture into individual souffle dishes or timbales that have been
lightly oiled. Unmold unto dinner plates before serving.

Per 1cup serving: 342 cal; 11 g protein; 4 g fat; 67g carb; 0 chol;
221 mg sod; 5 g fiber, vegan.

Posted to JEWISHFOOD digest V96 #86

Date: Mon, 25 Nov 1996 22:43:15 0600 (CST)

From: "Natalie Frankel" Natalie.Frankel@mixcom.com