Cinnamon Cous Cous Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 c. dry couscous1 c. chicken broth, sodium-free2 T. olive oil1 t. cinnamon1/2 t. nutmeg6 dried apricots2 scallions1/4 c. walnuts (or pecans, almonds or pistachios)1 T. lemon juice
1. Add 1 T. oil to saucepan and heat over low heat while adding cinnamon & nutmeg.
2. After oil is heated, add the chicken broth. Bring to a boil and then cover with a lid and remove from heat. Let sit, covered 5 minutes. After it is done cooling, put the couscous into a bowl and spread it out so it will cool.
3. While couscous is cooking, chop apricots and scallions and toast the walnuts.
4. Add 1 T. olive oil and 1 T. lemon juice to the couscous, then add apricots, scallions and nuts.
5. Can be served right away, or stored in the refrigerator for use later.
You can also add fresh basil to the salad or other spices.
Lighten it up by replacing by water with chickn broth.
Serving Size: 6 1/2 cup servings
2. After oil is heated, add the chicken broth. Bring to a boil and then cover with a lid and remove from heat. Let sit, covered 5 minutes. After it is done cooling, put the couscous into a bowl and spread it out so it will cool.
3. While couscous is cooking, chop apricots and scallions and toast the walnuts.
4. Add 1 T. olive oil and 1 T. lemon juice to the couscous, then add apricots, scallions and nuts.
5. Can be served right away, or stored in the refrigerator for use later.
You can also add fresh basil to the salad or other spices.
Lighten it up by replacing by water with chickn broth.
Serving Size: 6 1/2 cup servings
Nutritional Info Amount Per Serving
- Calories: 190.1
- Total Fat: 8.0 g
- Cholesterol: 0.0 mg
- Sodium: 6.0 mg
- Total Carbs: 25.9 g
- Dietary Fiber: 2.2 g
- Protein: 4.4 g
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