This dish makes tasty alternative to rice, and is a low-fat source of protein. It can be enjoyed hot or cold, making it the perfect candidate for both evening meals and speedy leftover lunches.
- Yield: 4 Servings
- Preparation Time: 15 Minutes
- 1 cup couscous
- hot vegetable stock, to cover
- 1 red bell pepper, seeded and chopped
- ½ cucumber, seeded and diced
- ½ cup raisins
- ¾ cup dried apricots, chopped
- 12 black olives, pitted
- ½ cup blanched almonds, lightly toasted
- ½ cup pine nuts, lightly toasted
- ¼ cup light olive oil
- ½ lemon juice
- 1 tbsp chopped mint leaves
- salt and freshly ground black pepper
How to Make It
- Put the couscous in a bowl and pour over enough hot vegetable stock to cover. Seal with plastic wrap and let sit for 5 minutes, or until the couscous has absorbed all the water, then fluff up the grains lightly with a fork.
- Stir in the bell pepper, cucumber, raisins, apricots, olives, almonds, and pine nuts
- Whisk together the olive oil, lemon juice, and mint. Season to taste with salt and pepper and stir into the couscous. Serve at once while warm, or allow to cool.
Serving Size 1
Nutritional Value Per Serving
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.