Cook time: 12 minutes
Ingredients
1 C couscous (try whole-wheat couscous)
1 tsp. Olive oil
2 Tbsp. Walnuts,
coarsely chopped
¼ tsp. Salt
1 / 8 tsp. Black
pepper
½ tsp. pumpkin pie spice or cinnamon
1 1/3 C water
2 Tbsp. raisins
½ C carrots, rinsed, peeled, and shredded or thinly sliced;
cut in half
Method
In a 4-quart saucepan over medium heat, cook and stir
couscous, olive oil, walnuts, salt, pepper, and spice just until couscous
begins to brown.
Slowly add water, then raisins and carrots. Cover.
Bring to a boil over high heat.
Remove from the heat, and let stand for 10 minutes.
Fluff with a fork.
Serve immediately.
Yield: 4 servings
Serving size: ½ C couscous
| Each serving provides | |
|---|---|
| calories | 218 |
| total fat | 4 g |
| saturated fat | 0 g |
| cholesterol | 0 mg |
| sodium | 155 mg |
| total fiber | 3 g |
| protein | 6 g |
| carbohydrates | 39 g |
| potassium | 168 mg |
