This adaptation of a traditional Moroccan dish couples the sweet flavors of pomegranate juice and apricots with assertive spicing. Quick-cooking rice can stand in for the couscous.
- 1 10-oz. pkg. instant couscous
- 2 Tbs. olive oil
- 1 large sweet onion, diced
- 3 cloves garlic, minced (about 1 Tbs.)
- 2 9-oz. pkg. soy “meatballs”
- 1 14.5-oz. can stewed tomatoes, undrained
- 1 cup halved dried apricots
- 1/2 cup pomegranate juice
- 3 Tbs. tomato paste
- 2 tsp. ground cinnamon
- 1/2 to 1 tsp. cayenne pepper, or to taste
- Cook couscous according to package directions.
- Meanwhile, heat oil in large saucepan over medium heat, and sauté onion 4 to 5 minutes, or until golden and fragrant. Add garlic and “meatballs,” and cook 4 to 5 minutes more, or until “meatballs” turn golden.
- Stir in tomatoes, apricots, pomegranate juice, tomato paste, cinnamon and cayenne pepper. Season to taste with salt and pepper. Cook mixture 5 minutes more, stirring occasionally, until heated through.
- Transfer couscous to large serving bowl, spoon “meatball” mixture on top of it, and serve.
- Serving Size: Serves 6
- Calories: 484
- Carbohydrate Content: 74 g
- Fat Content: 8 g
- Fiber Content: 11 g
- Protein Content: 31 g
- Sodium Content: 763 mg
- Sugar Content: 16 g