Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------THE COUSCOUS-----------------------------
1 1/2 c Dry couscous;* 1 c Green beans; cut into 1"
1 1/2 c Boiling water -pieces
1 c Carrots; 1/3 c Red onions; sliced
1 lg Bell pepper; green,red, or 1/3 c Currants or raisins;
-yellow or all!! 2 tb Almonds; toasted and chopped

--------------------------MARINADE-------------------------------
1/4 c Canola oil; 3 tb Lemon juice;
1/2 c Orange juice; 1/2 c Fresh parsley; chopped
1/4 ts Cinnamon; 1 tb Fresh dill; mixed

*Couscous is available in large supermarkets or specialty stores

Place the couscous in a large bowl; stir in the boiling water. Cover
and let sit for 10 to 15 minutes, stirring once or twice with a fork
to fluff. Steam the carrots, pepper, and green beans until just
tender. The time varies with the vegetable. Pepper takes about 1 to
2 minutes; green beans take about 2 minutes; carrots take about 4
minutes. Add to the couscous. Gently stir in the red onion, currants,
and almonds. Whisk all the ingredients for the marinade together. Add
to the couscous mixture and allow this final mixture to chill for 2
hours to in a covered bowl in the refrigerator, or until cool
throughout. Don't allow the couscous to sit any longer than this or
it will become mushy. One serving(1/12 mixture, about 1/2 cup) (1/2
cup does this mean that we must have 10 other people over for lunch,
you all come!)

Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE
CAL: 155; CAR: 23gm; PRO: 4g; FAT: 5g; CHO: 0mg; SOD: 8mg;

Source: Diabetes Forecast; February 1994 Brought to you and yours via
Nancy O'Brion and her Meal-Master
Submitted By NANCY O'BRION On 02-19-95

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