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.

Ingredients 4 servings

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  • 2 cups water
  • 2 tablespoons lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon turmeric
  • 1 1/3 cups whole-wheat couscous
  • 1/2 cup currants
  • 1 bunch scallions, chopped
  • Salt, to taste

Preparation

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  1. 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.

Nutrition information

  • 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: 3
  • Exchanges: 2 starch, 1 fruit, 1/2 fat

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