Technically, Israeli couscous may not be a grain, but it has a grain-like texture that’s satisfyingly chewy. You can also try substituting vegetable broth or tomato or carrot juice
for the orange juice for more savory results.
- 1 1/3 cups Israeli couscous
- 1 cup plus 1 Tbs. no-pulp orange juice
- 3 medium carrots, grated (1½ cups)
- ½ cup raisins
- 1 tsp. ground cumin
Coat medium saucepan with cooking spray, and heat over medium heat. Add couscous, and toast 4 minutes, or until pale brown, stirring frequently. Add 1 cup orange juice and 1 cup water; season with salt and pepper, if desired; and bring to a boil. Reduce heat to low, cover, and simmer 12 minutes, or until liquid is absorbed. Remove from heat, and steam, covered, 5 minutes. Stir in remaining orange juice, carrots, raisins, and cumin. Serve warm or at room temperature.
- Serving Size: Serves 6
- Calories: 191
- Carbohydrate Content: 43 g
- Fiber Content: 3 g
- Protein Content: 4 g
- Sodium Content: 218 mg
- Sugar Content: 14 g