I mentioned the other day that Nick is counting calories and I am going sugar-free. Well this recipe is definitely not going to work for either of us as we pursue our goals, but I have a hard time turning down pasta, so here’s to one last short and sweet (in more ways than one) non-whole-wheat pasta dish for a little while!
Israeli Couscous with Raisin
Great Easy Meals: 250 Fun & Fast Recipes
By Food Network Magazine
Makes 4 servings; 503 calories per serving
Cook 2 cups Israeli couscous as the label directs; drain. Sauté 1 diced onion in olive oil with a pinch of cinnamon until golden, 5 minutes. Add 1 cup golden raisins and 2 tablespoons water and cook 2 minutes; toss with the couscous and a handful each of sliced almonds and chopped parsley. Season with salt and pepper.
While not exactly the lowest of calorie side dishes, this was pretty tasty. Since the recipe doesn’t call for how much olive oil to use, I used 1 tablespoon and my calorie count is based on that. I also used about 1/4 cup of slivered almonds and a 1/4 cup of loosely packed parsley. The parsley definitely gave this recipe a bright and verdant flavor, while the raisins packed in the sweetness. In fact, I thought the raisins were a bit much and I’d reduce the quality down to half a cup. The cinnamon was an interesting component and it ended up being a nice hint in the dish when all was said and done. Since I only used a 1/4 cup of almonds, they too were a background flavor to the raisins, parsley, onions, and pasta. I love Israeli couscous for its fun shape and great texture and the onions became nice and silky, making this dish very well-rounded in textures. It would make a nice side dish to bring on a picnic or potluck. The more people you can split this with, the fewer calories it will be! 😉