This is such a lovely couscous recipe. Slightly sweet and nutty. The lime juice, cilantro and mint give it such a refreshing finish. Great side dish for a summer brunch! I've made it several times and it always gets raves. The recipe makes a lot, though. Most people only take a 1/2 cup or so, rather than the 1-cup serving size suggested in the recipe. Plan accordingly.
Whole wheat couscous is actually the same thing as whole wheat pasta, so look for it on the same grocery aisle. Because couscous is so tiny, it cooks in a fraction of the time. Find dried mangoes with other dried fruit and mango nectar with the fruit juices.
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Bake: 10 Minutes
Stand: 5 Minutes
- Calories: 256
- Calories from fat: 0.0%
- Fat: 6.1g
- Saturated fat: 1g
- Monounsaturated fat: 4.1g
- Polyunsaturated fat: 0.2g
- Protein: 6.6g
- Carbohydrate: 46.2g
- Fiber: 5.4g
- Cholesterol: 0.0mg
- Iron: 1.6mg
- Sodium: 46mg
- Calcium: 58mg
- 1/4 cup chopped macadamia nuts*
- 1 1/4 cups low-sodium fat-free chicken broth
- 1/4 cup mango nectar
- 1 1/2 cups whole wheat couscous
- 3/4 cup chopped dried mango
- 1 teaspoon grated lime rind
- 2 teaspoons fresh lime juice
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon chopped fresh mint
- 1. Place macadamia nuts in an even layer in a shallow pan.
- 2. Bake at 350° for 10 minutes or until lightly toasted, stirring occasionally.
- 3. Meanwhile, microwave broth and mango nectar in a medium-size microwave-safe bowl at HIGH 3 to 5 minutes or until mixture begins to boil. Place couscous and dried mango in a large bowl, and stir in broth mixture. Cover and let stand 5 minutes.
- 4. Fluff couscous with a fork, and stir in toasted macadamia nuts, lime rind, and next 3 ingredients. Serve warm or at room temperature.
- *1/4 cup chopped walnuts or almonds may be substituted.
- Note: Reheat leftover couscous in the microwave, stirring in a small amount of low-sodium fat-free chicken broth as needed to moisten.
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