September 2006 Moroccan Couscous with Chickpeas Couscous: 2 cups dry couscous, rehydrated. (To rehydrate, pour 4 cups boiling water over the couscous in a heat-proof bowl. Let stand for 5 minutes until water is absorbed.) 1 cup canned chickpeas (garbanzo beans) drained. 1/4 cup minced parsley 2 Tbsp minced scallions Dressing: 1/4 cup fresh lemon juice 2 Tbsp olive oil 1 Tbsp cumin 1 tsp coriander 1 tsp paprika 1/2 tsp cayenne pepper 2 garlic cloves, minced (or 2 tsp) In a bowl, combine couscous, chickpeas, parsley, and scallions. Combine all dressing ingredients and pour over the couscous and chickpeas. Serve at room temperature or refrigerate until ready to serve. Makes about 6 cups. Nutrition Info (per cup) Calories: 320 Fat: 6 grams (<1 sat) Carbs: 56 grams Fiber: 5 grams (more if using whole wheat couscous) Protein: 10 grams Counts as 3 1/2 starches and 1 very lean protein From Diabetic Meals In 30 minutes Or Less By Robyn Webb MS, RD Archived Recipes Copyright 2002-2006 - Lisa Merrill