Soy sauce, brown sugar, celery, and cashews give this couscous a unique flavor. 

Robin Bashinsky
Recipe by Cooking Light September 2015

Gallery

Credit: Jennifer Causey; Styling: Missie Neville Crawford

Recipe Summary

Yield:
Serves 4 (serving size: 3/4 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring stock to a boil in a small saucepan over high heat. Place couscous and salt in a small baking dish. Pour stock over couscous; stir to combine. Cover tightly with plastic wrap; let stand 8 minutes. Fluff with a fork.

    Advertisement
  • Combine olive oil, lemon juice, soy sauce, and brown sugar in a bowl, stirring. Add celery and sprouts; toss. Stir in couscous. Sprinkle with cashews and cilantro.

Nutrition Facts

248 calories; fat 10.8g; saturated fat 1.7g; mono fat 7.5g; poly fat 1.3g; protein 7g; carbohydrates 31g; fiber 3g; iron 1mg; sodium 296mg; calcium 26mg.
Advertisement