Spiced Apricot Couscous
Recipe from Diabetic Living

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


Spiced Apricot Couscous

by 2  people


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Ingredients
  • 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)
Directions
1.
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.
2.
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.
3.
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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