Sunset Magazine Recipe: California Couscous
I am a native Californian, so I thought I might have an advantage in making Sunset magazine’s California Couscous, which was contributed to the magazine by Suzanne Calderon of Oceanside, California. However, this recipe is so quick and easy that no such advantage was necessary. Although, I did use the California sunshine when photographing it . . .
The recipe was billed as having a prep time of 20 minutes, and surprisingly, it did. If you are a fast chopper, it may even take less time; this is basically a “chop and drop” recipe. After preparing the couscous, you whisk up a simple dressing of olive oil, lemon juice, and salt and pepper. Then you dump in the rest of the ingredients and mix it all up. With the fresh vegetables and olive oil, this recipe is an easy and healthy alternative if you are in a green salad rut, especially if you use whole wheat couscous. Here’s the recipe:
1 3/4 cups (14 oz.) chicken broth
1 1/2 cups (12 oz.) couscous
1/3 cup olive oil
1/3 cup lemon juice
Salt and pepper
1 medium red pepper, finely chopped
1 small red onion, finely chopped
1/2 cup sliced almonds, toasted and chopped
1/2 cup finely chopped fresh cilantro
Cilantro sprigs and lemon slices (optional)
In a small pot over high heat, bring chicken broth and 1/4 cup water to a boil. Add couscous, cover, and remove from heat. Let sit 5 minutes. Fluff with a fork.
In a large bowl, whisk together olive oil and lemon juice. Pour over couscous and toss to coat. Add salt and pepper to taste.
Stir in red pepper, red onion, almonds, and chopped cilantro. Garnish with cilantro sprigs and lemon slices if you like. Serve at room temperature.
Note: Nutritional analysis is per serving.
Yield: Makes 6 servings
NUTRITION PER SERVING
CALORIES 349(41% from fat); FAT 16g (sat 2g); PROTEIN 8.9g; CHOLESTEROL 0.0mg; SODIUM 151mg; FIBER 2.4g; CARBOHYDRATE 42g
Suzanne Calderon, Oceanside, CA
Sunset, JUNE 2006
