Pasta & Grains

1 1/2 cups chicken broth (or a mixture of half orange juice and half water)
1/8 tsp ground cumin
1/8 tsp ground coriander
1/8 tsp ground ginger (optional)
1 cup couscous (whole wheat or regular)
2 green onions, finely chopped
1/3 cup dried cranberries or chopped dried apricots
1/4 cup shelled pistachios or pine nuts

This delicious one-pot dish, with its blend of exotic Moroccan flavors, is a favorite of Shayla Goldstein of Toronto. It’s great for busy families.

  1. In a small saucepan over high heat, bring the broth, cumin, coriander, and ginger, if using, to a boil. Stir in the couscous, green onions, cranberries, and pistachios.
  2. Remove the pan from the heat; cover and let stand for 5 minutes. Fluff with a fork and serve.

Yield: 4 servings. Recipe doubles or triples easily. Keeps for up to 3 days in the refrigerator; reheats well. Freezes well for up to 2 months.

190 calories per serving, 34.1 g carbohydrate, 5.2 g fiber, 6 g protein, 4.3 g fat (0.4 g saturated), 0 mg cholesterol, 187 mg sodium, 137 mg potassium, 2 mg iron, 30 mg calcium

This recipe is featured in these books & articles

Norene’s Healthy Kitchen

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