Curried Couscous Recipe

Here's a sweet-flavorful formula for Curried Couscous that is made for your level gut diet. Delightful curry and chicken juices adjust the sweetness from raisins and pieces of fruit, while red pepper and parsley add color to the entire wheat couscous. You may consider couscous (KOO-skoos) as a grain, however its really a manifestation of pasta. Couscous, which started in North Africa, is made of semolina granules that are steamed or bubbled.

Curied Couscous

For more protein, blend chickpeas or shredded rotisserie chicken breast into the couscous. Serve over a bunk of spinach for additional veggie force. Supplement this dish with a yummy side like low-fat Greek yogurt and berries.

Prep time: 10 minutes

Cook time: 10 minutes

Yield: 4 servings

• 1-1/2 glasses low-sodium chicken soup
• 2 tablespoons curry powder
• 1-1/3 glasses entire wheat couscous, dry
• 1/2 glass parsley, hacked
• 1/2 glass Honeycrisp fruit, diced
• 1/2 glass raisins
• 1/2 glass red chime pepper, diced
• 3 tablespoons 100 percent squeezed orange

1. In a medium pot, put the chicken juices and curry powder and heat to the point of boiling. Mix in the couscous; spread. Expel from the high temperature and let stand for 5 minutes.
2. Spill the couscous in a huge vessel. Mix in the curry powder until mixed.
3. Include the parsley, fruit, raisins, chime pepper, and squeezed orange. Mix until all the fixings are fused.

For every serving: Calories 381 (From Fat 27); Fat 3g (Saturated 0g); Cholesterol 0mg; Sodium 31mg; Carbohydrate 83g (Dietary Fiber 8g); Protein 14g.