Prep & Cooking Time: 35 min.
Yield: 6 servings
Serving Size: 1.000 cup(s)
1/8 tsp ground cayenne pepper
1 Tbsp olive oil
1 Tbsp lemon juice
1 Tbsp lemon peel
1 Tbsp orange peel
1/2 cup raisins
1 cup sliced mushrooms
2 Tbsp minced onion
1/2 cup fresh parsley, chopped
1 cup diced tomatoes
1-1/2 cups water
1 cup couscous
Directions:
Combine water, lemon juice and mushrooms in a medium pan. Bring to a boil and remove from heat. In a separate pan, heat oil and saute onions over medium heat for 3 to 5 minutes until tender. Stir in cayenne pepper and couscous. Take 1 cup (240 ml) of the hot mushroom liquid and pour it on to the couscous. Stir well and remove from heat. Let stand for 15 minutes. In a large bowl, add lemon and orange peel, parsley, tomatoes and raisins. Drain mushrooms and add to bowl. Fluff the swelled couscous to separate the grains and add to mixture in bowl. Blend all ingredients gently and serve.
Nutrition Facts
Per 1.000 cup(s)
Total Calories:
183
Carbohydrates:
35.97 g
Total Fat:
2.67 g
Protein:
4.94 g
Sat Fat:
0.38 g
Fiber:
2.88 g
Cholesterol:
0 mg
Sodium:
11 mg
Diabetic exchange:
Starch: 1.500
Fruit: 0.500
Vegetable: 1.000
