Cousous topped with almonds
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Cousous topped with almonds
  Almonds    Diabetic    Vegetarian  
Last updated 6/12/2012 12:55:21 AM. Recipe ID 17244. Report a problem with this recipe.
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      Title: Cousous topped with almonds
 Categories: Diabetic, Nuts/grains, Side dishes, Vegetarian, Fruits
      Yield: 12 Servings
 
MMMMM------------------------THE COUSCOUS-----------------------------
  1 1/2 c  Dry couscous;*
  1 1/2 c  Boiling water
      1 c  Carrots;
      1 lg Bell pepper; green,red, or
           -yellow or all!!
      1 c  Green beans; cut into 1"
           -pieces
    1/3 c  Red onions; sliced
    1/3 c  Currants or raisins;
      2 tb Almonds; toasted and chopped

MMMMM--------------------------MARINADE-------------------------------
    1/4 c  Canola oil;
    1/2 c  Orange juice;
    1/4 ts Cinnamon;
      3 tb Lemmon juice;
    1/2 c  Fresh parsley; chopped
      1 tb Fresh dill; mixed
 
  *Couscous is available in large supermarkets or specialty stores
  
  Place the couscous in a large bowl; stir in the boiling water.  Cover
  and let sit for 10 to 15 minutes, stirring once or twice with a fork
  to fluff. Steam the carrots, pepper, and green beans until just
  tender. The time varies with the vegetable.  Pepper takes about 1 to
  2 minutes; green beans take about 2 minutes; carrots take about 4
  minuutes. Add to the couscous. Gently stir in the red onion,
  currants, and almonds. Whisk all the ingredients for the marinade
  together. Add to the coucous mixture and allow this final mixture to
  chill for 2 hours to in a covered bowl in the refrigerator, or until
  cool throughtout. Don't allow the couscous to sit any longer than
  this or it will become mushy. One serving(1/12 mixture, about 1/2
  cup) (1/2 cup does this mean that we must have 10 other people over
  for lunch, you all come!)
  
  Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE
  (THERE IS VEGETABLES LISTED IN THE ABOVE INGREDIENTS, YET THERE IN
  NOT VEGETABLE EXCHANGE THAT IS LISTED) CAL: 155; CAR: 23gm; PRO: 4g;
  FAT: 5g; CHO: 0mg; SOD: 8mg;
  




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Recipe ID 17244 (Apr 03, 2005)

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