Couscous is a fast and perfect base for bold flavors, colors and texures—lemon, dates, carrots, spinach and almonds.
—Roxanne Chan, Albany, CA
Takes: 10 min. • Makes: 4 servings
3/4 cup uncooked couscous
1/2 cup fresh baby spinach
1/2 cup shredded carrots
1/4 cup chopped dates
2 Tbsp. sliced almonds
1 tsp. lemon juice
1/4 tsp. grated lemon peel
1/8 tsp. salt
1/8 tsp. lemon-pepper seasoning
Thinly sliced green onions
1. Cook the couscous according to the package directions.
2. Meanwhile, in a small bowl, combine spinach, carrots, dates, almonds, lemon juice, peel, salt and lemon-pepper. Stir in couscous. Garnish with green onions.
Per Serving: 3/4 cup equals 179 cal., 2g fat (trace sat. fat), 0 chol., 104mg sodium, 37g carb. (9g sugars, 3g fiber), 6g pro. Diabetic Exchange: 2 1/2 starch.