Israeli Couscous (whole wheat pearled)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 pkg. Whole wheat couscous (toasted pasta)2 c water boiling1/4 c plain yogurt (non fat)1/4 c good olive oil (organic)1 tsp white wine vinegar1 tsp curry powder1/4 tsp ground turmeric1/2 tsp kosher salt1 tsp fresh ground pepper3/4 cup grated carrot1/2 cup dried currants (non raisins)1/4 cup blanched, sliced almonds2 scallions thinly sliced (white and green parts)1/4 cup small-diced red onion
Makes 16 1/2 cup servings
Add the couscous to boiling water, reduce heat and boil until water is absorbed and couscous is al dente.
Whisk together the yogurt, oil, vinegar, curry, turmeric, salt and pepper.
Pour over the cooled couscous and mix well.
Add the carrots, currants, almonds, scallions and red onions. Season to taste. Serve at room temp.
Number of Servings: 16
Recipe submitted by SparkPeople user ROCKNROBN.
Add the couscous to boiling water, reduce heat and boil until water is absorbed and couscous is al dente.
Whisk together the yogurt, oil, vinegar, curry, turmeric, salt and pepper.
Pour over the cooled couscous and mix well.
Add the carrots, currants, almonds, scallions and red onions. Season to taste. Serve at room temp.
Number of Servings: 16
Recipe submitted by SparkPeople user ROCKNROBN.
Nutritional Info Amount Per Serving
- Calories: 83.8
- Total Fat: 3.5 g
- Cholesterol: 0.1 mg
- Sodium: 81.9 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 1.0 g
- Protein: 1.5 g
Member Reviews