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couscous with carrots, walnuts,<br />
and raisins<br />
Prep time: 5 minutes<br />
Cook time: 12 minutes<br />
this quick-cooking grain dish has a touch of sweet and nutty flavors to go with most main dishes<br />
1 C couscous (try whole-wheat<br />
couscous)<br />
1 tsp olive oil<br />
2 Tbsp walnuts, coarsely chopped<br />
¼ tsp<br />
salt<br />
1<br />
/8 tsp black pepper<br />
½ tsp<br />
1 1 /3 C water<br />
2 Tbsp raisins<br />
½ C<br />
pumpkin pie spice or cinnamon<br />
carrots, rinsed, peeled, and<br />
shredded or thinly sliced; cut<br />
in half<br />
1 In a 4-quart saucepan over medium heat, cook and<br />
stir couscous, olive oil, walnuts, salt, pepper, and<br />
spice just until couscous begins to brown.<br />
2 Slowly add water, then raisins and carrots. Cover.<br />
Bring to a boil over high heat.<br />
3 Remove from the heat, and let stand for 10 minutes.<br />
4 Fluff with a fork. Serve immediately.<br />
side dishes grain<br />
yield:<br />
4 servings<br />
serving size:<br />
½ C couscous<br />
each serving provides:<br />
calories 218<br />
total fat 4 g<br />
saturated fat 0 g<br />
cholesterol 0 mg<br />
sodium<br />
155 mg<br />
total fiber<br />
protein<br />
carbohydrates<br />
potassium<br />
3 g<br />
6 g<br />
39 g<br />
168 mg<br />
deliciously healthy dinners<br />
117
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