Date: Thu, 26 Oct 1995 10:13:44 -0700 (MST)
All the discussion of couscous reminded me of one of my favorite recipes,
adapted from Weight Watchers Magazine, May 1994. Their version calls for
chicken broth and olive oil, but vegetable broth works fine, and I accidentally
left out the olive oil once and it still tasted great--haven't ever put it
back in since! This has been a big hit at numerous potlucks.
COUSCOUS WITH ORANGES AND YOGURT DRESSING
1 1/4 c. vegetable broth
1 c. couscous (regular or whole wheat. regular's prettier, ww's healthier)
1 c. cooked chickpeas (garbanzos)
1/4 c. raisins or dried currants
2 small oranges, peeled and sectioned
1 c. finely chopped scallions
3/4 c. plain nonfat yogurt
1/4 c. lemon juice
2 garlic cloves, minced or pressed
1 tsp. ground cumin
1/4 tsp. salt (optional)
1. Bring broth to a boil; stir in couscous; remove from heat; cover and set
aside 10 minutes. Fluff cooked couscous with fork.
2. Meanwhile, in a large bowl, combine chickpeas, raisins, orange sections,
and scallions. Stir in cooked couscous.
3. Whisk together all dressing ingredients; pour over couscous mixture and toss
well to combine. Cover and refrigerate at least 2 hours.
I make this often during our hot Tucson summers, since the only "cooking" is
bringing the broth to a boil. We like garlic, so I make sure I use the
equivalent of 2 BIG cloves.