Saffron Couscous With Currants from Healthy Diabetic Recipes

Saffron Couscous With Currants Recipe

Recipe Ingredients:

1 tsp canola oil
1 onion, finely chopped
1 garlic clove, minced
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground ginger
1/4 tsp saffron threads
2 cups chicken broth
1 cup couscous
2 tbsp currants
2 tbsp chopped fresh parsley
Salt, to taste
Freshly-ground black pepper, to taste
1 tbsp toasted sesame seeds

Recipe Instructions:

In heavy saucepan, heat oil over medium heat; cook onion and garlic, stirring, for 2 to 3 minutes or until softened. Add cumin, coriander, and ginger; cook, stirring for 1 minute or until fragrant.

Add saffron to broth. Stir into onion mixture. Bring to boil. Remove from heat. Stir in couscous and currants. Cover and let steam for 5 minutes; fluff with fork. Stir in parsley. Season to taste with salt and pepper.

Transfer to serving dish. Sprinkle with sesame seeds.

This recipe yields 6 servings. Serving size: 1/6 recipe.

Exchanges Per Serving: 2 Starch.

Nutrition Facts: Calories 156; Total Fat 2g; Saturated Fat 0g; Cholesterol 0mg; Sodium 263mg; Potassium 166mg; Carbohydrate 27g; Protein 6g.

Comments: Couscous, like bulgur, is not a grain. It is a processed product. It is pasta, in tiny grain-like pieces, that is made from semolina (coarsely ground durum wheat) and water. This staple in the cuisine of North Africa is eaten as porridge, as a side dish, and as a dessert, sweetened and mixed with fruit.

Source:
"American Diabetes Association at http://www.diabetes.org"
S(Formatted for MC6):
"07-15-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 1998"

Servings: 6

“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.”

~ Henry Miller, American writer (1891-1980)

 

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