This exotically seasoned combination of pantry ingredients is a truly delicious dish that only takes 15 minutes to prepare and provides a complete protein because it includes both a legume and a grain.
It is a moist mixture that can be easily pressed into a mold and turned out onto the serving plate, hot or cold. I like it best served at room temperature surrounded by either fresh orange slices or juice-packed Mandarin orange sections.
MOROCCAN CHICKPEAS AND COUSCOUS
Preparation time: 5 minutes
Cooking time: 10 minutes
Standing time: 5 minutes
Yield: Eight 1-cup servings
Adapted from “Cooking from the Cupboard.”
1 medium onion, chopped
1 can (14 1/2 ounces) reduced-sodium chicken stock
3/4 cup water
1 can (14 1/2 ounces) chopped tomatoes, undrained
1 can (16 ounces) chickpeas (garbanzo beans), drained
1 1/4 teaspoons ground coriander
1 teaspoon ground cumin
1 box (10 ounces) couscous
1. Combine onion and 1/4 cup of the chicken stock in a saucepan and cook over medium-low heat until onion is soft and translucent. Add all ingredients, except couscous, and heat to a boil. Reduce heat and simmer, covered, 10 minutes.
2. Add couscous and mix well. Cover tightly and remove from heat. Allow to stand 5 minutes, or until all liquid has been absorbed. Fluff with a fork.
Nutrition information per serving:
Calories……………210 Fat…………1 g Cholesterol……….0 mg
Sodium…………..390 mg
This delicious salad recipe, sent in by a reader, has truly unusual ingredients. I found that by reducing the amount of pecans, sugar and oil, I was able to maintain the flavor balance and still substantially reduce the fat and calories.
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LIGHTER STRAWBERRY SPINACH SALAD
Preparation time: 25 minutes
Yield: Eight 2-cup servings
Salad:
1 pound fresh spinach, washed, stemmed, torn into bite-size pieces
1 head bibb lettuce, washed, torn into bite-size pieces
1 pint fresh strawberries, washed, sliced
1/4 cup finely chopped pecans, toasted
Dressing:
1/3 cup raspberry vinegar
1/4 teaspoon salt
1/3 cup sugar
1 tablespoon poppy seeds
2 teaspoons finely minced onion
1/4 cup canola oil
1. Place spinach, lettuce, strawberries and pecans in large salad bowl.
2. Combine all dressing ingredients in small bowl; whisk until salt and sugar are dissolved. Pour over salad and toss.
Nutrition information per serving:
Calories………..155 Fat……..10 g Cholesterol…….0 mg
Sodium………….125 mg
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