Jalapeno Cranberry Papaya Couscous

Jalapeno Cranberry Papaya Couscous
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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Jalapeno Cranberry Papaya Couscous calories by ingredient


Introduction

Sweet, spicy and a little bit sour, wit no added fat. It tastes good hot or cold. I prefer it cold, the next day over a bed of baby spinach, or steamed kale.
Can be made soy free by eliminating the tofu/tempeh all together! Sweet, spicy and a little bit sour, wit no added fat. It tastes good hot or cold. I prefer it cold, the next day over a bed of baby spinach, or steamed kale.
Can be made soy free by eliminating the tofu/tempeh all together!
Number of Servings: 8

Ingredients

    2 jalapenos, seeded and cored
    2 cups (470 ml) water
    1 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 diced
    1/4 cup (30 g) dried cranberries
    1/4 cup (64 g) sunflower seeds
    2 tablespoons (30 ml) lemon or lime juice
    2 teaspoons rice vinegar
    1 teaspoon agave nectar
    1/2 teaspoon ground cumin
    1/2 teaspoon chili powder
    Salt and pepper to taste

Directions

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.