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Casablanca Couscous Recipe
|Red lentils||1⁄4 Cup (4 tbs)|
|Orange juice||1 Cup (16 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Couscous||2⁄3 Cup (10.67 tbs)|
|Sweet red pepper||1 , chopped|
|Chopped dates||1⁄2 Cup (8 tbs)|
|Sliced scallions||1⁄3 Cup (5.33 tbs)|
|Currants||1⁄3 Cup (5.33 tbs)|
|Toasted slivered almonds||3 Tablespoon|
|Chopped fresh mint||2 Tablespoon|
|Grated lemon rind||1 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
Calories 249 Calories from Fat 42
% Daily Value*
Total Fat 5 g7.1%
Saturated Fat 0.36 g1.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 54.3 mg2.3%
Total Carbohydrates 46 g15.4%
Dietary Fiber 7.6 g30.5%
Sugars 17.8 g
Protein 9 g17.2%
Vitamin A 46% Vitamin C 119.4%
Calcium 7.3% Iron 11%
*Based on a 2000 Calorie diet
Bring to a simmer over medium heat.
Cook for 5 minutes, or until the lentils are just tender.
Drain and rinse under cold water, pressing firmly to remove any excess water.
Place in a large bowl.
Add the orange juice and water to the saucepan.
Bring to a boil over high heat.
Stir in the couscous.
Cover, remove from the heat, and let stand for 5 minutes.
Fluff with a fork.
Add to the bowl with the lentils.
Stir in the peppers, dates, scallions, currants, almonds, mint, lemon rind, cinnamon, and salt.
Slice the tops from the tomatoes and discard; carefully scoop out the insides and discard.
Divide the couscous mixture among the tomatoes.