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Tangy Fruited Couscous

Tangy Fruited Couscous
 
Yield:
1-1/2 gal. or 48 servings, 1/2 cup each

Ingredients

Ingredients Weights Measures
onions, chopped 1 lb. + 2 oz. 1 qt.
olive oil 2 oz. 1/4 cup
Boiling water 3 lb. 1-1/2 qt.
couscous, uncooked 1 lb. + 10 oz. 3-3/4 cups
Canned mandarin oranges, drained 2 lb. 1 qt.
KRAFT FREE Raspberry Vinaigrette Fat Free Dressing 2 lb. 3 cups
dried cranberries 12 oz. 3 cups
mint leaves, chopped 1 oz. 3/4 cup
ground cinnamon - 1 Tbsp.
ground red pepper - 1 tsp.

Directions

SAUTE onions in hot oil about 3 minutes or until tender.

ADD boiling water and couscous; stir gently. Cover. Remove from heat. Let stand 5 minutes. Fluff with fork.

ADD remaining ingredients; mix lightly. Cover and refrigerate 2 to 3 hours before serving.

Kraft Kitchens Tips

TIP
Recipe can be stored in refrigerator up to 24 hours. Add mint just before serving.
K:13658v01:97029
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Nutritional Information

Nutrition Information

Calories
 120
Total fat
 1.5 g
Saturated fat
 0 g
Cholesterol
 0 mg
Sodium
 150 mg
Carbohydrate
 24 g
Dietary fiber
 2 g
Sugars
 12 g
Protein
 2 g
Vitamin A
 4 %DV
Vitamin C
 10 %DV
Calcium
 0 %DV
Iron
 0 %DV
Healthy Living Information
Low fat
Good source of vitamin A or C
Diet Exchange
1 Starch + 1/2 Fruit

Nutrition Bonus
Here's a tasty and colorful way to eat couscous. This low-fat, meatless dish provides vitamin C from the mandarin oranges.