Egyptian Sweet Couscous
According to My Fitness Pal, there are 189 calories per serving. It's a pretty generous serving, too.
1 box Near East original plain couscous
2 cups apple juice
1/4 cup finely chopped pistachio nuts
1/4 cup finely chopped almonds
3 tbsp butter
candy-coated almonds (optional)
- Bring apple juice to a boil. Stir in couscous. Cover and remove from heat. Allow couscous to set up for 15 minutes.
- Melt butter and chop nuts while couscous sets. After 15 mins. pass, add butter and nuts to the couscous and stir thoroughly.
- Scoop couscous mix onto a serving platter and dust with powdered sugar and cinnamon.
- Decorate with candy-coated almonds if desired. It can also be topped with fresh berries. Serve warm or cold.
Serves 12, 210 calories per serving
2 cans chick peas (garbanzo beans) drained
2 cucumbers peeled and cubed
1/2 sweet onion finely diced
4 celery stalks finely diced
1 large tomato diced
1 cup mayonnaise (I used Blue Plate light)
1/2 cup sugar
4 tsp white wine vinegar
Salt to taste
- Once vegetables are diced, place them in a bowl with the chick peas, lightly salt and gently stir until mixed thoroughly.
- In a separate small bowl, whisk together the mayo, sugar and vinegar.
- Spoon about half of the dressing mix onto the vegetables and stir to lightly coat. Add more dressing in one tbsp at a time until all the veggies are lightly coated. I did not use all of the dressing and put about 1/3 of it in a storage container to keep refrigerated for later use.
- Cover salad and refrigerate for about one hour before serving.
I'm sorry for the lack of pictures. I'm still without a camera, and any photos you see on this blog have been taken by my mother who graciously emails them to me later so I can post them. I wanted to post this while the recipes where still fresh in my memory. In a few days I hope to add pictures of our costumes and projects.
Thanks, Mom, for being the official Olive Plants photographer.
Happy eating, y'all!