Title: Moroccan Couscous
Categories: Jewish Ethnic
Yield: 4 Servings

1	c	Orange or other juice
1	c	Instant couscous
1/4	c	Pitted dates, finely chopped
1/4	c	Raisins
1/4	c	Slivered almonds
1	ts	Cinnamon

From the upcoming "Low-Fat Jewish Vegetarian Cookbook" by Debra Wasserman.

Bring juice and * cup water to a boil in a small pot. Remove from heat. Stir in couscous and allow to sit covered for 5 minutes.

Meanwhile, in a separate pan, saute dates, raisins, almonds and cinnamon in * cup water for 2 minutes. Add cooked couscous. Mix well and serve warm.

Makes 4 servings. Per serving: 301 calories, 8 grams protein, 59 grams carbohydrates, 4 grams fat, 0 grams saturated fat, 0 milligrams cholesterol, 7 milligrams sodium.

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