Golden Couscous with Currants & Scallions

From EatingWell: March/April 1996, The EatingWell Healthy in a Hurry Cookbook (2006)

Quick-cooking couscous transforms into a fragrant and colorful side dish with just a few staple ingredients.

Golden Couscous with Currants & Scallions Recipe

Makes: 4 servings

Active Time: 10 minutes

Total Time: 15 minutes

Nutrition Profile

Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High fiber |

View Our Nutrition Guidelines »

Ingredients

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

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Preparation

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

Per serving: 231 calories; 4 g fat ( 1 g sat , 3 g mono ); 0 mg cholesterol; 46 g carbohydrates; 0 g added sugars; 6 g protein; 6 g fiber; 297 mg sodium; 73 mg potassium.

Carbohydrate Servings: 2 1/2

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

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Recipe Categories

Style/Theme: Vegetarian; Everyday favorites; Quick (total 30 min. or less); Vegan

Type of Dish: Side dish, grain

Ethnic/Regional: Middle Eastern

Health & Diet Considerations: Low calorie; Low cholesterol; Low saturated fat; Low sodium; Heart healthy; Healthy weight; High fiber

Ease of Preparation: Easy

Total Time: 15 minutes or less

Servings: 4

Meal/Course: Lunch; Dinner

Season: Spring; Summer; Fall; Winter

Publication: The EatingWell Healthy in a Hurry Cookbook (2006); March/April 1996

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