Cousous Topped

1 1/2 c Dry couscous;*

1 1/2 c Boiling water

1 c Carrots;

1 lg Bell pepper; green,red, or 1 c Green beans; cut into 1"

-pieces 1/3 c Red onions; sliced

1/3 c Currants or raisins;

2 tb Almonds; toasted and chopped

--MARINADE--

1/4 c Canola oil;

1/2 c Orange juice;

1/4 ts Cinnamon;

3 tb Lemmon juice;

1/2 c Fresh parsley; chopped

1 tb Fresh dill; mixed

10 to 15 minutes, stirring once or twice with a fork to fluff. Steam the carrots, pepper, and green beans until just tender. The time varies with the vegetable. Pepper takes about 1 to 2 minutes; green beans take about 2 minutes; carrots take about 2 hours to in a covered bowl in the refrigerator, or until cool throughtout. Don't allow the couscous to sit any longer than this or it will become mushy. One serving(1/12 mixture, about 1/2 cup) (1/2 cup does this mean that we must have 10 other people over for lunch, you all come!) Food Exchange per serving:

1 STARCH/BREAD EXCHANGE

1 FAT EXCHANGE (THERE IS VEGETABLES LISTED IN THE ABOVE INGREDIENTS, YET THERE IN NOT VEGETABLE EXCHANGE THAT IS LISTED) CAL:

155; CAR:

23gm; PRO:

4g; FAT:

5g; CHO:

0mg; SOD:

8mg; Source: Diabetes Forecast; February

1994 Brought to you and yours via Nancy O'Brion and her Meal-Master