Orange-Scented Couscous

Orange-Scented Couscous Ingredients

1 pk (10 oz) couscous	1 cn (15 oz) chickpeas, drained
2 1/4 Cups orange juice	1/4 c Golden or black raisins or
4 tb Slivered almonds

Instructions for Orange-Scented Couscous

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 1-cup serving: 342 cal; 11 g protein; 4 g fat; 67g carb; 0 chol; 221 mg sod; 5 g fiber, vegan. Posted to JEWISH-FOOD digest V96 #86 Date: Mon, 25 Nov 1996 22:43:15 -0600 (CST) From: "Natalie Frankel"

Main Ingredient: CitrusCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Almond

Couscous

Orange

Raisins

for flavor and categorization

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