Jalapeno Cranberry Papaya Couscous
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 jalapenos, seeded and cored2 cups (470 ml) water1 cup (173 g) dry pearl couscous (Israeli couscous)6 ounces (168 g) extra firm tofu or tempeh, finely chopped (optional)1/2 of one papaya, finely diced1/4 cup (30 g) dried cranberries1/4 cup (64 g) sunflower seeds2 tablespoons (30 ml) lemon or lime juice2 teaspoons rice vinegar1 teaspoon agave nectar1/2 teaspoon ground cumin1/2 teaspoon chili powderSalt and pepper to taste
Roast jalapenos in a 350°F (180°C, or gas mark 4) for 30 minutes.
While jalapenos are roasting, prepare couscous by bringing 2 cups of water to a boil. Add couscous, stir, cover and allow to sit for about 20 minutes to absorb liquid. Fluff with a fork.
Once jalapenos are roasted, and cool to touch, finely dice them.
Toss together all ingredients in a bowl.
Yield: 8 side dish servings
Number of Servings: 8
Recipe submitted by SparkPeople user BETTYVEGGIE.
While jalapenos are roasting, prepare couscous by bringing 2 cups of water to a boil. Add couscous, stir, cover and allow to sit for about 20 minutes to absorb liquid. Fluff with a fork.
Once jalapenos are roasted, and cool to touch, finely dice them.
Toss together all ingredients in a bowl.
Yield: 8 side dish servings
Number of Servings: 8
Recipe submitted by SparkPeople user BETTYVEGGIE.
Nutritional Info Amount Per Serving
- Calories: 158.4
- Total Fat: 4.1 g
- Cholesterol: 0.0 mg
- Sodium: 71.1 mg
- Total Carbs: 26.9 g
- Dietary Fiber: 2.2 g
- Protein: 6.2 g
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