Try this Moroccan Couscous Salad, Lhj recipe, or contribute your own.Suggest a better description
1. Combine broth and nutmeg in medium saucepan and bring to boil. Remove from heat and stir in couscous, raisins and apricots. Cover and let stand 5 minutes. 2. Fluff couscous with fork; cool. Stir in chickpeas. Whisk oil, lemon peel, juice, salt and pepper in bowl; add to couscous and toss to combine. Serve at room temperature. Makes 6 cups. Prep time: 10 minutes plus standing Cooking time: 5 minutes (C) Copyright 1997, Meredith Corporation, All Rights Reserved NOTES : This no-fuss salad is healthy and fast--from stovetop to table in less than thirty minutes! Recipe by: Ladies Home Journal Posted to MC-Recipe Digest V1 #940 by "email@example.com"
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|Serving Size: 1 Serving (832g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 33 (11%)|
|Amt Per Serving||% DV|
|Total Fat 3.6g||5 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 2709.7mg||93 %|
|Potassium 290mg||8 %|
|Total Carbohydrate 60.7g||18 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 57.6g|
|Protein 5.7g||8 %|
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Calories per serving: 290
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