Cousous Topped with Almonds

Yield: 12 servings

-THE COUSCOUS-
1 1/2 c Dry couscous;* 1 c Green beans; cut into 1
1 1/2 c Boiling water -pieces
1 c Carrots; 1/3 c Red onions; sliced
1 lg Bell pepper; green,red, or 1/3 c Currants or raisins;
-yellow or all!! 2 tb Almonds; toasted and chopped

-MARINADE-
1/4 c Canola oil; 3 tb Lemmon juice;
1/2 c Orange juice; 1/2 c Fresh parsley; chopped
1/4 ts Cinnamon; 1 tb Fresh dill; mixed

*Couscous is available in large supermarkets or specialty stores

Place the couscous in a large bowl; stir in the boiling water. Cover
and let sit for 10 to 15 minutes, stirring once or twice with a fork
to fluff. Steam the carrots, pepper, and green beans until just
tender. The time varies with the vegetable. Pepper takes about 1 to
2 minutes; green beans take about 2 minutes; carrots take about 4
minuutes. Add to the couscous. Gently stir in the red onion,
currants, and almonds. Whisk all the ingredients for the marinade
together. Add to the coucous mixture and allow this final mixture to
chill for 2 hours to in a covered bowl in the refrigerator, or until
cool throughtout. Dont allow the couscous to sit any longer than
this or it will become mushy. One serving(1/12 mixture, about 1/2
cup) (1/2 cup does this mean that we must have 10 other people over
for lunch, you all come!)

Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE
(THERE IS VEGETABLES LISTED IN THE ABOVE INGREDIENTS, YET THERE IN
NOT VEGETABLE EXCHANGE THAT IS LISTED) CAL: 155; CAR: 23gm; PRO: 4g;
FAT: 5g; CHO: 0mg; SOD: 8mg;

Source: Diabetes Forecast; February 1994

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