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Serving Size: 2/3 cup
Couscous is a staple of North African cuisine and can be found anywhere from Middle Eastern markets to your local supermarket in the pasta or dried beans aisle. Recipe courtesy of National Pork Board.
1 can (14.5 ounce) fat-free vegetable broth
1/4 cup water
1 tablespoon dried minced onion
1 teaspoon ground coriander
1/2 teaspoon sweet paprika
1/4 teaspoon each ground cinnamon and ground red (cayenne) pepper
1/2 cup (2-1/2 ounce package) pine nuts
1/4 cup each dried apricots and cranberries, chopped
1 package (10 ounce) couscous (about 1-2/3 cups)
2 tablespoons fresh parsley leaves, chopped
1. In medium saucepan, bring all ingredients except couscous and parsley to boil over high heat.
2. Stir in couscous; remove from heat.
3. Cover and let stand 5 minutes; stir in parsley.
Fat: 6.2 g
Carbohydrates: 34.4 g
Protein: 5.6 g
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Dried apricots are a good source of potassium, which helps your body make proteins for your blood, bones, and kidneys.
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