Couscous with Almonds
- Ready In:
- 2hrs 20mins
- Ingredients:
- 14
- Serves:
-
12
ingredients
- 1 1⁄2 cups couscous, uncooked
- 1 1⁄2 cups boiling water
- 1 cup carrot, diced
- 1 large bell pepper, diced
- 1 cup green beans, cut into 1 ",pieces
- 1⁄3 cup red onion, sliced
- 1⁄3 cup raisins
- 2 tablespoons almonds, toasted and chopped
- 1⁄4 cup canola oil
- 1⁄2 cup orange juice
- 1⁄4 teaspoon cinnamon
- 3 tablespoons lemon juice
- 1⁄2 cup fresh parsley, chopped
- 1 tablespoon fresh dill
directions
- Put couscous in a large bowl and cover with boiling water.
- Cover and allow to sit for 10 to 15 minutes, stirring once or twice to fluff.
- Steam carrots, pepper and green beans until tender crisp.
- Add vegetables to couscous.
- Gently stir in onions, raisins and almonds, In a separate bowl, whisk oil, orange and lemon juice, cinnamon, parsley and dill.
- Pour dressing over couscous mixture, cover bowl and chill for 2 hours.
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Reviews
-
This was very good and very easy! I served this with Naina's Stuffed Chicken #57917 and North African Spiced Carrots #109803. I would make again, even The Beau liked it (he had 3 helpings!). I loved all the vegetables--especially now that we're being told to get 9 servings a day--this recipe makes it easy! I made the recipe as written but think, come spring that asparagus tips would make a great substitution for the green beans.
RECIPE SUBMITTED BY
Cathleen Colbert
Bakersfield, CA
Strangely enough, I've become a better cook to lose weight. I joined eDiets and lost 100 pounds. Now I'm on the look out for tasty recipes that are easy to fix (I teach and often don't get home until after 5PM).
In addition to my kitchen, my favorite place is my garden. I have a combination flower/herb/veggie garden and love to grow a variety of vintage or unusual plants.
Because I teach I actually DO get a month off. I get up early to garden, sleep the hot afternoons away, then cook, read and watch movies.
My favorite cookbooks are Crazy Plates and Looneyspoons. They are full of delicious, lowfat recipes with tons of trivia and humor.
I teach science in a converted home ec kitchen. I love to use food as a teaching tool - making cheese to teach enzyme action, pickles to teach osmosis and diffusion, fudge to demonstrate igneous rock formation.
I love kitchen gadgets, KitchenAid, Le Creuset cookware and my cats.