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.
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
How to Make It
Place macadamia nuts in an even layer in a shallow pan.
Bake at 350° for 10 minutes or until lightly toasted, stirring occasionally.
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.
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.
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.
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