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Casablanca Couscous

This is a quick-cooking meatless meal. A seasoned couscous mixture is stuffed into juicy beefsteak tomatoes. Serve at room temperature or chilled.

Ingredients

Serves: Prep:  13min |Cook: 9min |Total: 27min
              

Directions

1.
Place the lentils in a small saucepan and add enough water to cover by 1/2". Bring to a simmer over medium heat. Cook for 5 minutes, or until the lentils are just tender. Drain and rinse under cold water, pressing firmly to remove any excess water. Place in a large bowl.
2.
Add the orange juice and water to the saucepan. Bring to a boil over high heat. Stir in the couscous. Cover, remove from the heat, and let stand for 5 minutes. Fluff with a fork. Add to the bowl with the lentils.
3.
Stir in the peppers, dates, scallions, currants, almonds, mint, lemon rind, cinnamon, and salt.
4.
Slice the tops from the tomatoes and discard; carefully scoop out the insides and discard. Divide the couscous mixture among the tomatoes.
Recipe Tips
Couscous is a tiny round pasta made from semolina flour. The mild flavor of this North African staple is the perfect backdrop for more flavorful ingredients and seasonings. Couscous can be served hot or cold as a base for salads, entrees, or side dishes.

Nutritional Facts per serving

CALORIES 346.4 CAL

FAT 3.7 G

SATURATED FAT 0.3 G

CHOLESTEROL 0 MG

SODIUM 90.9 MG

CARBOHYDRATES 71.5 G

TOTAL SUGARS 28.8 G

DIETARY FIBER 9.6 G

PROTEIN 11.6 G
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