Spicy almond couscous

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Slivered blanched almonds
1 small Zucchini, in 1/4\" dice
1½ cup Chicken stock
1 tablespoon Unsalted butter
1 cup Quick-cooking couscous
¼ teaspoon Ground cumin
2 tablespoons Finely chop. fresh cilantro
2 tablespoons Finely chopped fresh mint
3 tablespoons Golden raisins
½ teaspoon Salt
¼ teaspoon Black pepper

Directions

Preheat oven to 350'F. Place almonds on a baking pan and heat in oven for 5-7 minutes or until lightly browned. (Or use a dry, nonstick skillet over medium heat for 3-4 minutes, until lightly browned.) Set aside.

Heat 1½ cups water in a medium saucepan over medium-high heat until it is simmering. Add the zucchini, cover and cook for 4 minutes. Drain the zucchini in a colander and set aside.

Heat the stock and butter in a medium saucepan over medium heat and bring to a boil. Add the couscous and cover. Remove the couscous from the heat and let it stand for 5 minutes.

Add the remaining seasoning ingredients along with the almonds and zucchini; toss to combine and taste for seasoning. Serve immediately.

(Can be prepared up to 2 hours ahead and kept at room temperature.

Reheat carefully in the top of a double boiler over medium heat for 10 minutes.)

Per serving: 191 calories, 7 grams protein, 29 grams carbohydrates, 6 grams fat, 2 grams saturated fat, 8 milligrams cholesterol, 595 milligrams sodium.

Submitted By MICHAEL ORCHEKOWSKI On 08-06-95

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