Almond Currant Couscous
Developed using the DASH Diet
2 tablespoons olive oil
1 1/2 cups instant couscous
1/4 cup whole natural almonds, toasted* and chopped
2 cups boiling water
1/2 cup dried currants
1/4 cup sliced green onions
1/2 teaspoon cinnamon
1/2 teaspoon salt
Heat oil in medium skillet over medium heat. Add couscous and almonds; cook and stir 4 to 5 minutes until grains are fragrant and heated through. Turn off heat.
In bowl, mix boiling water, currants, onions, cinnamon and salt; pour over couscous. Cover skillet with tight-fitting lid; set aside 20 minutes.
Fluff couscous with fork and divide among four plates. Serve as Chef Somerville does, with a spring vegetable ragout or grilled vegetable and tofu skewers. Or, slice sauted or grilled boned and skinned chicken breasts and fan over couscous.
Note: * To toast almonds, spread in an ungreased baking pan. Place in 350-degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to ensure even browning. Note that almonds will continue to brown slightly after removing from oven.
Calories 404; Fat 11 g; Sat Fat 1.3 g; Mono Fat 7.7 g; Poly Fat 1.9 g; Protein 11 g; Carb 66 g; Fiber 6 g; Cholesterol 0 mg; Sodium 304 mg; Calcium 56 mg; Potassium 345 mg; Vitamin E 3.1 mg*;