Diabetic Cooking

Main Dishes

North African sweet couscous with almonds and pistachios

Preparation time: 8 minutes.
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Ingredients

  • 2 cups unsweetened 100% fruit juice (a mixed blend of light-colored juices is optimal, such as apple-strawberry-orange juice)
  • 2 tablespoons water
  • 1 cup couscous
  • 1/4 cup slivered almonds
  • 1/4 cup shelled pistachios
  • 1 tablespoon 70% vegetable oil margarine spread
  • 1 teaspoon cinnamon
  • 1 tablespoon fresh pomegranate seeds (optional)

Directions

Place juice and water in a small saucepan, cover and bring to a boil. Add couscous, cover, and cook for 5 minutes. While couscous is cooking, grind almonds and pistachios in a food processor, blender, or nut grinder. After couscous has cooked for 5 minutes, remove from heat, and stir in ground nuts and margarine with a fork to distribute ingredients and fluff couscous. Heap couscous in a serving bowl and sprinkle with cinnamon and optional pomegranate seeds. May be served at room temperature.

Yield: 2 2/3 cups. Serving size: 1/3 cup.

Nutrition Facts Per Serving:
Calories: 157, Carbohydrates: 26 g, Protein: 4 g, Fat: 5 g, Saturated Fat: 1 g, Sodium: 17 mg, Fiber: 2 g

Exchanges per serving: 1 starch, 1/2 fruit, 1 fat. Carbohydrate choices: 2.


Sharon Palmer is a registered dietitian and freelance writer in Southern California.