Makes 4 servings (½ cup per serving)

Ingredients

• 1 cup low sodium vegetable or chicken broth
• 2 tsp olive oil 
• 1 tsp curry powder  
• 1 tsp orange zest 
• 1 small shallot, minced 
• ⅔ cup whole wheat couscous 
• 4 dried Medjool dates, pitted and chopped 
• ¼ cup slivered almonds, toasted 
• 1 tbsp fresh chopped mint
• 1 tbsp fresh chopped flat-leaf parsley

Preparation

1. In a small pot, bring broth to a boil. Reduce heat to low and keep hot. 
2. Meanwhile, heat oil in a non-stick sauté pan over medium heat. Add curry powder and orange zest and cook until fragrant, about 1 minute. 
3. Add shallot and sauté until translucent, about 2 – 3 minutes. Remove pan from heat. 
4. Add couscous to sauté pan, then add broth. Cover and let sit for 5 minutes. (The pan should not be on the heat after the couscous and the liquid have been added. Only the heat from the stock is needed to cook the couscous.) 
5. Fluff the couscous with a fork and add dates, toasted almonds, mint and parsley. Stir to combine.
6. Serve and enjoy!

 

Nutritional analysis per serving: 238 calories, 6 g fat, 6 g protein, 45 g carbohydrate (38 g available carbohydrate), 7 g fibre, 42 mg sodium 

My Viva Plan® Servings: 2 grains, 1 fruit, 1 fat

 

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