2 cups unsweetened 100% fruit juice (a mixed blend of light-colored juices is optimal, such as apple-strawberry-orange juice)
2 tablespoons water
1 cup couscous
1/4 cup slivered almonds
1/4 cup shelled pistachios
1 tablespoon 70% vegetable oil margarine spread
1 teaspoon cinnamon
1 tablespoon fresh pomegranate seeds (optional)
Place juice and water in a small saucepan, cover and bring to a boil. Add couscous, cover, and cook for 5 minutes. While couscous is cooking, grind almonds and pistachios in a food processor, blender, or nut grinder. After couscous has cooked for 5 minutes, remove from heat, and stir in ground nuts and margarine with a fork to distribute ingredients and fluff couscous. Heap couscous in a serving bowl and sprinkle with cinnamon and optional pomegranate seeds. May be served at room temperature.
Yield: 2 2/3 cups
Preparation time: 8 minutes
Serving size: 1/3 cup
Nutrition Facts Per Serving:
Calories: 157
Carbohydrate: 26 g
Protein: 4 g
Fat: 5 g
Saturated fat: 1 g
Sodium: 17 mg
Fiber: 2 g
Exchanges per serving: 1 starch, 1/2 fruit, 1 fat
Carbohydrate choices: 2