Fruit & Nut Couscous

139

This couscous dish is a great alternative to rice. It adds something extra with raisins and almonds, and the lemon dressing paired with fresh parsley is so fresh-tasting. It's a great make-ahead dish, can be served either hot or cold, and can even be frozen for later use. I like to serve this with pork tenderloin and roasted vegetables. Get out of the rice rut and give couscous a try!

1 1/4 cups couscous
1 1/2 cups chicken stock
1 tbsp. butter
1/4 cup fresh parsley, chopped
1/4 cup raisins
1/4 cup toasted almonds
2 tbsp. olive oil (for dressing)
2 tbsp. lemon juice (for dressing)
salt and pepper to taste

Bring broth and butter to a boil in medium-sized pot. When it comes to a boil, take off heat. Add couscous and raisins, stir, and cover. Let sit for 5 minutes. Fluff with fork and pour into serving dish; add toasted almonds and chopped parsley. Stir to combine. To make dressing, whisk together olive oil, lemon juice, and salt and pepper to taste. Pour dressing over couscous and stir to evenly coat. Serve warm or chilled.

Nutritions

Calories
368

Sodium
140mg
5% DV

Fat
10g
16% DV

Protein
10g
20% DV

Carbs
56g
19% DV

Fiber
4g
19% DV