Free Recipe Moroccan Couscous
Recipe Type: J Recipes
Recipe Preparation: boil
Cooking Ingredients for Moroccan Couscous Recipe
1 c Orange or other juice
1 c Instant couscous
1/4 c Pitted dates, finely chopped
1/4 c Raisins
1/4 c Slivered almonds
1 ts Cinnamon
Moroccan Couscous Preparation
From the upcoming Low-Fat Jewish Vegetarian Cookbook by Debra Wasserman. Bring juice and 1/2 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 1/2 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.
Cooking Temperature:
Recipe Serves: 4
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