|
|||||||||||||
|
|||||||||||||
|
|||||||||||||
Couscous
Servings = 4 | Serving size =about 1/2 cup
This recipe can be multiplied by 2.
This recipe can be divisible by 2.
Keeps well for about 48 hours. Coumadin (warfarin) users might wish to leave out the parsley to further reduce the amount of Vitamin K in this dish.
| 2 cups | water |
| 1/4 tsp | salt |
| 1 cup | couscous |
| 1 tsp | olive oil |
| 1/2 cup | dried currants |
| 1 | green onion |
| 1 Tbsp | flat leaf parsley |
| 1 Tbsp | fresh basil |
Place water and salt in a medium sized pan over high heat and bring to a boil. Remove from the heat and add couscous, stirring once. Cover and let stand for five minutes.
As the couscous is cooking, place the oil in a small non-stick sauté pan over medium heat. Add the currants and green onion. Cook, stirring occasionally.
After the couscous has stood for five minutes, remove the top and fluff with a fork. Add the currant and green onion mixture, parsley and basil and toss well.
Nutrition Facts
Serving size: 1/2 cup | Servings 4
Calories 225 | Calories from Fat 13
Amount Per Serving (% Daily Value)
Total Fat 1g (2%) | Saturated Fat 0g (1%)
Monounsaturated Fat 1g | Trans Fat 0g
Cholesterol 0 mg (0 %) | Sodium 152 mg (6 %)
Total Carbohydrates 47g (16%) | Sugars 12g
Dietary Fiber 4g (14%) | Protein 6g
Vitamin A 3% | Vitamin C 5 % | Calcium 3% | Iron 7%
Vitamin K 27 mcg | Potassium 251 mg | Magnesium 28 mg
"Let your food be your medicine, and your medicine be your food."
-Hippocrates, Greek physician
The refrigerator light goes on...
Couscous is the perfect pantry item. It keeps almost forever. It is simple to make, taking all of 5 minutes to cook and, as with the Dirty Rice, you can put almost anything in it to make it exotic.
