As with many of the grain side dishes that you’ll find here, this makes a lovely filling for a stuffed vegetable. (10 servings)
- 1 ½ lb. couscous (dry weight), approximately 4 cups
- ½ tsp. salt
- 1 tsp. black pepper
- 1 tsp. ground cumin
- 2/3 cup canned garbanzo beans, rinsed
- 1/3 cup currants
- 5 ½ cups vegetable stock
- ½ cup chopped parsley
Place the couscous in a large, shallow baking pan (11 x 15). Stir the spices and currants into the dry grain, making sure that the raisins aren’t stuck together and that the spices are evenly distributed. Sprinkle the beans on top without stirring them in. Bring the stock to a boil and pour over the grain, stirring gently with a fork just until mixed. Cover with a tight fitting lid immediately and place into a warm oven (200F). Let sit undisturbed for at least 30 minutes.
Before serving, fluff the grain gently with a fork while adding in the parsley. The couscous can be covered and held for a short while in the oven if needed.
Per Serving: Calories: 213 Protein: 7gm Fat: 1gm
Carbohydrates: 47gm Sodium: 524gm