Fruited Couscous

Boil 3 cups water.

Pour the water over the couscous in a heatproof container.

Cover and let stand for 15 minutes, then fluff with a fork.

Add the remaining ingredients, stir well, and serve.

Couscous often refers to a spicy, complex Moroccan dish, in which the grain used is traditionally cracked millet.

But what we refer to as couscous in our culture is actually closely related to pasta.

Its made from the same refined, enriched durum wheat, then shaped to resemble a grain.

Natural foods stores often carry whole grain couscous.

This mild, fluffy grain is versatile and easy to prepare.

Use couscous as a bed of grain in place of rice for stir-fried vegetables, curries, and highly flavored stews.

Because couscous is so light, it offers a nice contrast to hearty bean dishes.

It makes a pleasant base for light grain salads such as Couscous Salad (page 49).

Use 2 parts water to 1 part couscous.

Place the amount of grain needed in a heatproof bowl or casserole dish.

Bring the amount of water needed to a boil, then pour it over the couscous.

Cover and let stand for 15 minutes, then fluff with a fork.

To use as a simple side dish, stir a touch of nonhydrogenated margarine or whipped butter into the hot cooked grain and season with a little salt.

Children seem to like couscous this way; serve it to them in a bowl to make it easier to scoop up (and avoid a mess!

).

Calories: 211

Total Fat: 5g

Protein: 4g

Carbohydrate: 40g

Cholesterol: 0mg

Sodium: 55mg