Spiced Apricot Couscous

Serve this fruity couscous in orange shell cups and impress your dinner party guests.

Recipe from Diabetic Living
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  • 1 1/2 cups fat-free milk
  • 2/3 cup whole wheat couscous (4 ounces)
  • 1/3 cup refrigerated or frozen egg product, thawed, or 1 egg plus 1 egg white, lightly beaten
  • 1/4 cup coarsely snipped dried apricots
  • 1 tablespoon honey
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground ginger
  • dash ground nutmeg
  • 3 medium oranges (optional)
  • 1/4 cup chopped pecans, toasted
  • Ground nutmeg (optional)
In a small saucepan, whisk together milk, couscous, egg, apricots, honey, cinnamon, salt, ginger, and the dash nutmeg. Cook and stir over medium heat about 10 minutes or until couscous is very tender and mixture is thickened. Do not boil. Remove from heat. Cover and let stand 5 minutes.
If desired, cut oranges in half crosswise. Using a spoon, carefully scoop out orange pulp, leaving the orange shell intact. Save orange pulp for another use. If necessary, cut a thin slice from the base of each orange cup so that it sits upright on a plate or place in a custard cup. If desired, use an apple corer to make the cut edge of the orange cups scalloped.
Stir 2 tablespoons of the pecans into couscous mixture. Spoon couscous mixture into orange cups, or dessert dishes. Sprinkle with remaining pecans and, if desired, additional nutmeg. Serve warm.

nutrition information

Per Serving: cal. (kcal) 180, Fat, total (g) 4, chol. (mg) 1, sat. fat (g) 0, carb. (g) 31, fiber (g) 4, pro. (g) 8, sodium (mg) 100, Starch () 2, Fat () 0.5, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet
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