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Almond Couscous

Couscous
1-1/2 Cup dry couscous (couscous is available in large supermarkets or specialty stores)
1-1/2 Cup boiling water
1 Cup carrots
1 Large bell pepper; green, red, or yellow or all...

Marinade
1/4 Cup canola oil
1/2 Cup orange juice
1/4 Teaspoon cinnamon
1 Cup green beans cut into 1" pieces
1/3 Cup red onions sliced
1/3 Cup currants or raisins
2 Tablespoon almonds toasted and chopped
3 Tablespoon lemon juice
1/2 Cup fresh parsley chopped
1 Tablespoon fresh dill mixed

Place the couscous in a large bowl and stir in the boiling water
Cover and let sit for 10 to 15 minutes, stirring once or twice with a fork to fluff
Steam the carrots, pepper, and green beans until just tender
The time varies with the vegetable
Peppers take about 1 to 2 minutes; green beans take about 2 minutes; carrots take about 4 minutes
Add to the couscous
Gently stir in the red onion, currants, and almonds
Whisk all the ingredients for the marinade together
Add to the couscous mixture and allow this final mixture to chill for 2 hours to in a covered bowl in the refrigerator, or until cool throughout
Don't allow the couscous to sit any longer than this or it will become mushy
One serving about 1/2 cup

Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE (THERE 
IS VEGETABLES LISTED IN THE INGREDIENTS BUT THERE IN NO VEGETABLE 
EXCHANGE LISTED) CAL: 155; CAR: 23gm; PRO: 4g; FAT: 5g; CHO: 0mg; SOD: 8mg; 

Courtesy Diabetes Forecast

Serves 12