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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Whole wheat couscous is actually the same thing as whole wheat pasta, so look for it on the same grocery aisle. Because couscous is so tiny, it cooks in a fraction of the time. Find dried mangoes with other dried fruit and mango nectar with the fruit juices. Ingredients:
1/4 cup chopped macadamia nuts |
1 1/4 cups low-sodium fat-free chicken broth |
1/4 cup mango nectar |
1 1/2 cups whole wheat couscous |
3/4 cup chopped dried mango |
1 teaspoon grated lime rind |
2 teaspoons fresh lime juice |
2 tablespoons chopped fresh cilantro |
1 tablespoon chopped fresh mint |
Directions:
1. Place macadamia nuts in an even layer in a shallow pan.
2. Bake at 350° for 10 minutes or until lightly toasted, stirring occasionally.
3. Meanwhile, microwave broth and mango nectar in a medium-size microwave-safe bowl at HIGH 3 to 5 minutes or until mixture begins to boil. Place couscous and dried mango in a large bowl, and stir in broth mixture. Cover and let stand 5 minutes.
4. Fluff couscous with a fork, and stir in toasted macadamia nuts, lime rind, and next 3 ingredients. Serve warm or at room temperature.
5. *1/4 cup chopped walnuts or almonds may be substituted.
6. Note: Reheat leftover couscous in the microwave, stirring in a small amount of low-sodium fat-free chicken broth as needed to moisten.
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