We love that it uses turmeric (in clinical trials for curtailing the effects of arthritis, Alzheimer's, cancer and other disorders), fresh herbs and includes nuts for protein. Use it as a salad to accompany chops or fish, or as a lunch entrée, alone, or with with soup or sandwich. A perfect salad for a summer picnic, because it needs no refrigeration.
Ingredients
2 tbsp. extra-virgin olive oil
1/2 tsp turmeric
1 c. minced onion
3 garlic cloves, minced
1-1/2 cups vegetable stock
1-1/4 cups whole wheat or plain couscous
http://www.hormelfoods.com/brands/worldFood/marrakeshExpress.aspx
2 c. frozen petit peas, thawed
1/2 c. minced chopped chives
Zest and juice of one lemon
Kosher salt and freshly ground pepper
1/3 c. sliced almonds, toasted (for garnish)
Process
Heat oil in a large heavy saucepan over medium-high heat. Add turmeric, onion, and garlic; sauté, stirring often, until onion is tender and golden, about five minutes. Stir in stock; bring to a boil. Add couscous and bring to a boil. Add couscous and stir to blend. Remove saucepan from heat; cover and let stand 10 minutes. Stir in peas, chives, and lemon zest and juice. Season to taste with salt and pepper.
Transfer couscous to a serving bowl, garnish with almonds and lemon wedge, and serve.
Calories per serving, 197. Fat 6 g. Fiber 6 g,
Posts
