Apricot-Peanut Couscous
Recipe from
Vegetarian Times
This Westernized spin on the traditional North African dish adds several layers of sweetness with the dried and fresh apricots and the raisins.
Servings:
Serves 6
Ingredients
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2 1/2 cupsvegetable stocksee savings
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1 10-ouncebox quick-cooking couscoussee savings
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2 cups(1/2 pound) broccoli florets, blanchedsee savings
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1/2 cupchopped dried apricotssee savings
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4fresh apricots, pitted and thinly slicedsee savings
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1 cupdry-roasted peanutssee savings
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1 cupraisinssee savings
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2 1/2 tablespoonsnonhydrogenated vegan margarinesee savings
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1 tablespoonvegetable oil or more as neededsee savings
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1 largeonion, thinly sliced into ringssee savings
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1 teaspoonground cinnamonsee savings
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1 teaspoonground turmericsee savings
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2 cupschickpeas, drained and rinsedsee savings
Directions
1.
Heat vegetable stock in a large saucepan over medium heat, and cook couscous according to package directions. Remove from heat, fluff with a fork and spoon onto a serving platter. Add broccoli florets, dried and fresh apricots, peanuts and raisins to couscous, and toss to mix well. Set aside.
2.
Heat margarine and vegetable oil in a large skillet over medium heat, and saute onion until it starts to turn golden. Add cinnamon, turmeric and chickpeas, stirring constantly, for 2 to 3 minutes. Remove from heat, and spoon over couscous. Serve while hot.
Nutrition information
Per serving: Calories 610, Total Fat 21 g, Saturated Fat 3 g, Sodium 360 mg, Carbohydrate 91 g, Fiber 11 g, Protein 19 g, Sugars 25 g
Percent Daily Values are based on a 2,000 calorie diet
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