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Golden Couscous with Currants & Scallions
Golden Couscous with Currants & Scallions
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From: EatingWell Magazine, March/April 1996
Quick-cooking couscous transforms into a fragrant and colorful side dish with just a few staple ingredients.
- By: EatingWell Test Kitchen
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 2 cups water
- 2 tablespoons lemon juice
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon salt
- ⅛ teaspoon turmeric
- 1⅓ cups whole-wheat couscous
- ½ cup currants
- 1 bunch scallions, chopped
- Salt, to taste
Preparation
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Active
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Ready In
- Place water, lemon juice, oil, salt and turmeric in a medium saucepan; bring to a boil. Stir in couscous and currants. Remove from heat; cover and let stand for 5 minutes. Uncover, fluff with a fork and stir in scallions. Season with salt.
- Per serving: 317 calories; 4 g fat(0 g sat); 10 g fiber; 65 g carbohydrates; 10 g protein; 16 mcg folate; 0 mg cholesterol; 14 g sugars; 0 g added sugars; 225 IU vitamin A; 8 mg vitamin C; 67 mg calcium; 3 mg iron; 298 mg sodium; 73 mg potassium
- Carbohydrate Servings: 4½
- Exchanges: 2 starch, 1 fruit, ½ fat
