Cooking in the Lite

A refreshing change of pace for your dinner salad or side

• Ingredients:
• 1 1/2 cups water
• 1/4 teaspoon cinnamon
• 1 cup couscous
• 2 tablespoons chopped mint
• 2 tablespoons chopped unsalted cashews (optional)
• 1/4 cup pomegranate seeds
• 3 teaspoons lemon zest
• 1 tablespoon olive oil
• To boiling water add cinnamon, olive oil and salt. Stir in the couscous, cover and remove from the heat. Let stand 5 - 10 minutes. Transfer the couscous to a large bowl and fluff with a fork. Mix in the herb, pistachios, half of the pomegranate seeds and lemon zest.

To boiling water add cinnamon, olive oil and salt.
Stir in the couscous, cover and remove from the heat.
Let stand 5 - 10 minutes.
Transfer the couscous to a large bowl and fluff with a fork.
Mix in the herb, nuts, half of the pomegranate seeds and lemon zest.

This is actually a great dish to carry to the office for lunch!

Return to Cooking in the Lite Cook Book