Citrus Curried Couscous with Brussels Sprouts

recipe
5

Outstanding

Yield:

5 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 227
Caloriesfromfat 25 %
Fat 6.4 g
Satfat 0.9 g
Monofat 3.2 g
Polyfat 1.6 g
Protein 8.3 g
Carbohydrate 38.7 g
Fiber 5.2 g
Cholesterol 0.0 mg
Iron 2.6 mg
Sodium 174 mg
Calcium 44 mg

Ingredients

Dressing:
1/4 cup fat-free, less-sodium chicken broth
1/4 cup fresh orange juice
1/4 cup lemon juice
1 tablespoon olive oil
2 teaspoons curry powder
1/4 teaspoon salt
1/8 teaspoon black pepper
Remaining ingredients:
4 cups trimmed Brussels sprouts (about 1 pound)
1 1/2 cups water
1 cup uncooked couscous
1/3 cup finely shredded carrot
1/4 cup golden raisins
3 tablespoons pine nuts, toasted

Preparation

To prepare dressing, combine first 7 ingredients in a large bowl, and stir well with a whisk.

Steam Brussels sprouts, covered, 8 minutes or until tender. Drain and dice.

Bring water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Add Brussels sprouts, couscous, carrot, raisins, and pine nuts to dressing; toss well.

Note:

September 1999
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