Citrus Curried Couscous with Brussels Sprouts

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 227
  • Calories from fat: 25%
  • Fat: 6.4g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 1.6g
  • Protein: 8.3g
  • Carbohydrate: 38.7g
  • Fiber: 5.2g
  • Cholesterol: 0.0mg
  • Iron: 2.6mg
  • Sodium: 174mg
  • Calcium: 44mg


  • 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


  1. To prepare dressing, combine first 7 ingredients in a large bowl, and stir well with a whisk.
  2. Steam Brussels sprouts, covered, 8 minutes or until tender. Drain and dice.
  3. 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.
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