Orange Couscous with Toasted Almonds and Raisins
Pamela Durkin
3/4 cup (180 mL) golden raisins
3/4 cup (180 mL) slivered almonds
1 3/4 cups (430 mL) boiling water
5 to 6 Tbsp (75 to 90 mL) fresh-squeezed mandarin juice, divided
1 Tbsp (15 mL) extra-virgin olive oil
1 tsp (5 mL) orange peel, finely grated
2 cups (500 mL) whole wheat couscous
Soak raisins in small bowl with enough hot water to cover completely. Set aside.
Toast almond slivers in heavy ungreased skillet over medium heat just until they turn golden, stirring often to prevent burning. Set aside.
Combine boiling water, 2 Tbsp (30 mL) juice, oil, and peel in medium saucepan, and bring to boil. Stir in couscous; cover and remove from heat. Let stand until liquid is absorbed and couscous is tender, about 5 minutes. Fluff with fork, adding orange juice by tablespoonfuls to taste.
Drain raisins and add to couscous mixture along with toasted almonds.
Serves 4.
Each serving contains: 574 calories; 16 g protein; 14 g fat (1 g sat. fat, 0 g trans fat); 98 g carbohydrates; 8 g fibre; 17 mg sodium
source: "Mandarin Appeal", alive #337, November 2010
