Couscous
From Cooking Light September 2015 USA.
Source and licence
From Cooking Light September 2015 USA, printed page 3, digitised by the Internet Archive: https://archive.org/details/Cooking_Light_September_2015_USA
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon lower-sodium soy sauce
- 2 teaspoon brown sugar
- 1 cup sliced celery
- 1 cup mung bean sprouts
- A tablespoons chopped unsalted cashews
- 2 tablespoons fresh cilantro
Method
- Prepare couscous as directed in step 1 of base recipe.
- Combine 2 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1 tablespoon lower-sodium soy sauce, and V 2 teaspoon brown sugar in a bowl, stirring.
- Add 1 cup sliced celery and 1 cup mung bean sprouts;
- toss.
- Stir in couscous.
- Sprinkle with 3 A tablespoons chopped unsalted cashews and 2 tablespoons fresh cilantro.
- SERVES 4 (serving size: 3 A cup) CALORIES 248;
- FAT 10.8g (sat 1.7g, mono 7.5g, poly1.3g);
- PROTEIN 7g;