Back 1-1/2 Cups / 375 mL Water
2 teas. / 10 mL Watkins Chicken Soup Base
1 Cup / 250 mL Uncooked Couscous
1/2 Cup / 125 mL Sliced Almonds, toasted
1/2 Cup / 125 mL Raisins
1/2 Cup / 125 mL Chopped Red Apple
1/4 Cup / 60 mL Sliced Green Onions
Curry Dressing (recipe below)
Curry Dressing:
2 Cups / 500 mL Plain Non-Fat Yogurt
2 to 3 Tbsp. / 30 to 45 mL Brown Sugar, to taste
1 Tbsp. / 15 mL Lemon Juice
2-1/2 teas. / 12.5 mL Watkins Curry Powder
1/2 to 3/4 teas. / 2.5 to 4 mL, to taste Watkins
Cinnamon
1/2 teas. / 2.5 mL Watkins Ginger
Bring water and Chicken Soup Base to a boil in medium saucepan. Stir in couscous; remove from heat and let stand 5 minutes; fluff with a fork and stir in all of the remaining ingredients except dressing.
Toss couscous mixture and Curry Dressing; cover and refrigerate at least 4 hours to allow flavors to develop. Stir before serving.
Curry Dressing:
Mix all ingredients.
Makes 6 servings.
Note from the Kitchen: Though it may look like grain (or grits), couscous is a fine pasta made from coarsely ground durum wheat (semolina). The traditional dish of the North African countries of Morocco, Algeria, and Tunisia, it substitutes well for rice as a bed for stew. Although the traditional variety requires a long cooking time, like a grain, the type most commonly found in North America is ready in just a few minutes, probably accounting for some of its growing popularity.
Nutritional Information
Per Serving:
Calories 190, Protein 8g, Carbohydrates 35g, Sodium 160mg, Fat
5g, Saturated Fat 1g, Cholesterol 1mg, Dietary Fiber 2g
© Copyright 1999 The Rising
Stars Team
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