---------- Recipe via Meal-Master (tm) v8.02
  
       Title: COUSOUS TOPPED WITH ALMONDS
  Categories: Diabetic, Nuts, Side dish, Vegetarian, Fruits
       Yield: 12 servings
  
 --------------------------------THE COUSCOUS--------------------------------
   1 1/2 c  Dry couscous;*
   1 1/2 c  Boiling water
       1 c  Carrots;
       1 lg Bell pepper; green,red, or
            -yellow or all!!
       1 c  Green beans; cut into 1
            -pieces
     1/3 c  Red onions; sliced
     1/3 c  Currants or raisins;
       2 tb Almonds; toasted and chopped
 
 ----------------------------------MARINADE----------------------------------
     1/4 c  Canola oil;
     1/2 c  Orange juice;
     1/4 ts Cinnamon;
       3 tb Lemmon juice;
     1/2 c  Fresh parsley; chopped
       1 tb Fresh dill; mixed
  
   *Couscous is available in large supermarkets or specialty stores
   
   Place the couscous in a large bowl; 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.  Pepper takes about 1 to
   2 minutes; green beans take about 2 minutes; carrots take about 4
   minuutes. Add to the couscous. Gently stir in the red onion,
   currants, and almonds. Whisk all the ingredients for the marinade
   together. Add to the coucous mixture and allow this final mixture to
   chill for 2 hours to in a covered bowl in the refrigerator, or until
   cool throughtout. Don't allow the couscous to sit any longer than
   this or it will become mushy. One serving (1/12 mixture, about 1/2
   cup) (1/2 cup does this mean that we must have 10 other people over
   for lunch, you all come!)
   
   Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE
   (THERE IS VEGETABLES LISTED IN THE ABOVE INGREDIENTS, YET THERE IN
   NOT VEGETABLE EXCHANGE THAT IS LISTED) CAL: 155; CAR: 23gm; PRO: 4g;
   FAT: 5g; CHO: 0mg; SOD: 8mg;
   
   Source: Diabetes Forecast; February 1994
   
   Brought to you and yours via Nancy O'Brion and her Meal-Master
  
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