Whole-Wheat Couscous
Whole-Wheat Couscous with Fresh Berries
(Makes about 4 Servings)
Ingredients:
2 cups cooked whole-wheat couscous
1 cup chopped nectarines
2 tbsp extra-virgin olive oil
2 tbsp orange juice
1 tbsp white vinegar
2 tsp scallions, finely chopped
1 cup mixed fresh berries
2 tbsp toasted and sliced almonds
Salt and pepper
Instructions:
Combine oil, vinegar, scallions and orange juice in a large serving bowl. Season with salt and pepper. Add couscous, nectarines, berries and toasted almonds. Toss gently.
This makes a great lunchbox treat or a side dish to grilled chicken or grilled fish.
Gluten-Free and Vegan Date and Apricot Bars
Ingredients:
4 oz dates, pitted
4 oz unsulphured dried apricots
4 tbsp canola oil
1 oz brown sugar
3 oz rice flour
½ tsp vanilla essence
½ tsp baking powder
2 tbsp date syrup
½ cup unsweetened soy milk
Instructions:
Combine soy milk, rice flour, oil, vanilla, baking powder and sugar in a large mixing well and blend well until creamy. Add the apricots, date syrup and dates and toss gently. Cover the bowl with foil and refrigerate for about 30 minutes.
Meanwhile, preheat the oven to 400 degrees Fahrenheit and grease and flour a baking tray. Spread the mixture onto the tray and bake in the oven for about 7 – 10 minutes.
Remove from the oven, cool slightly and place onto a cooling rack. Allow to cool completely, then slice the date and apricot bars into squares.
Fantastic for lunchboxes!
More Health Sites
- Confections of a Foodie Bride » Blog Archive » Quick. Easy. Light. Yummy.
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- 101 Menu Ideas for Summertime Meals « Macro Chef's Blog
- Bruschetta with Black Truffle Oil Recipe « The Hoosier Mushroom Company
