Tuesday, February 16, 2010

Confetti Couscous

This recipe came from The Biggest Loser 30-Day Jump Start. My photo didn't turn out so well so for now I'm skipping it. This cousous is so packed full of flavor. I made this for the family and originally we all tried it warm. Most of us loved it. Then we ate it as a left over cold and Wow what a difference. Both are delicious, but I think my favorite is served cold. Let me know you like.

1 teaspoon olive oil
1/4 cup chopped yellow onion
1 1/2 cups fat-free, low sodium chicken broth or vegetable broth
1 cup dry whole wheat couscous

1 tablespoon orange juice
1 1/2 teaspoons lemon juice
1 1/2 teaspoons Dijon mustard
2 tablespoons olive oil

Confetti salad:
1/2 cup chopped prunes or dried berries (I use craisins.)
2 tablespoons coarsely chopped pistachios
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh mint
1 tablespoon grated orange peel
Salt and Pepper to taste

To make the couscous: In a 1 quart saucepan, heat 1 teaspoon olive oil over medium-high heat. Add the onion and cook for about 3 minutes, or until softened. Add the broth and bring to a boil. Add the cousous, stir, cover, and remove from the heat. Let the couscous stand, covered for 5 minutes. Transfer to a mixing bowl. Set aside.

To make the dressing: In a small bowl, whisk the orange juice, lemon juice, and mustard. Whisk in 2 tablespoons oil. Set aside.

To make the salad: Add the dressing, dried berries, pistachios, basil, mint, orange peel, and salt and pepper to taste to the couscous. Mix well. Makes 6 servings

per serving: 177 calories, 4 g protein, 26 g carbohydrates, (4 g sugars), 7 g fat (1 g saturated), 0 mg cholesterol, 5 g fiber, 130 mg sodium

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