Tropical Couscous
Serves: 4
Prep Time: 10 min
Cook Time: 10 min
Ingredients
2 1/2 Cups
Fresh orange juice
1 Teaspoon
Ground cumin
1 1/2 Cups
Whole wheat couscous
1/2 Teaspoon
Arrowroot or cornstarch
1/2 Cup
Water
2 Tablespoons
Low-sodium soy sauce
2 Tablespoons
Fresh lime juice
1/2 Cup
Chopped fresh cilantro
2 Tablespoons Or 1 Teaspoon Dried
Chopped fresh basil or dried
2 Tablespoons
Chopped fresh chives
1 Teaspoon
Grated fresh ginger
2
Mangos, peeled, pitted and chopped
1/2 Cup
Pine nuts, toasted (optional)
Directions
1
Wendy found this recipe while searching for ways to use up some basil. She adapted it by removing the oil and using whole wheat couscous. It’s absolutely wonderful and very easy to make.
2
Bring orange juice and cumin to a boil in a medium saucepan.
3
Stir in couscous and cover. Remove from heat and let stand 5 minutes.
4
Fluff with a fork and transfer to a large bowl. Set aside to cool.
5
Place arrowroot or cornstarch and water in small saucepan. Cook over medium heat, stirring until clear and thickened. Measure out 2 tablespoons of the thickened mixture into small bowl. Stir in soy sauce and lime juice, then pour mixture over couscous.
6
Stir in cilantro, basil, chives, ginger, and mangos. Sprinkle with pine nuts, if desired.
7
Serve at room temperature.
Hint: Reserve the remainder of the thickened liquid in the refrigerator to use as an oil substitute in other salad dressings.
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