Moroccan Couscous

This yummy recipe has been a favorite of the adults in my house. Guests enjoy it too. Unfortunately, I cannot get the kids to eat it. I've tried blending it to a more kid-friendly texture. That did not work either. Oh well, I still make it since it tastes great. The original recipe, from my sister, included tofu (a soybean product) and toasted almonds.

Ingredients:

1 tablespoon olive oil

1/4 cup green onions, chopped

2 cups vegetable broth

1 1/2 cups cooked or 1 (15-ounce) can garbanzo beans, drained

1/2 cup raisins

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/4 teaspoon ground ginger

1/4 teaspoon crushed red pepper

1 cup whole wheat couscous, uncooked

2 tablespoons fresh parsley, minced (optional)

(Original recipe: add 6 ounces firm tofu cut into 1/2" cubes, 1/4 cup slivered almonds, toasted)

Directions:

Coat medium saucepan with olive oil, heat on medium-high until hot. Add green onions. Saute 2 to 3 minutes. Add broth and next 7 ingredients. Bring to boil. Remove from heat. Add couscous (and tofu, if using). Cover and let stand 5 minutes until liquid absorbed. Add parsley (and almonds, if using). Toss to combine.

Rating:

2/5

Nutritional Information (for total recipe, no tofu/almonds): 1048 calories, 22g fat, 31g protein

Food Allergy/Intolerance Notes:

Some raisin producers, including organic ones, use oils, such as sunflower, that may be an issue.