Moroccan Couscous

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Moroccan Couscous

ethnic, jewish

1 cup orange or other juice
1 cup instant couscous
1/4 cup pitted dates, finely chopped
1/4 cup raisins
1/4 cup slivered almonds
1 teaspoon cinnamon

From the upcoming "Low-Fat Jewish Vegetarian Cookbook" by Debra Wasserman. Bring juice and * cup water to a boil in a small pot. Remove from heat. Stir in couscous and allow to sit covered for 5 minutes. Meanwhile, in a separate pan, saute dates, raisins, almonds and cinnamon in * cup water for 2 minutes. Add cooked couscous. Mix well and serve warm. Makes 4 servings. Per serving: 301 calories, 8 grams protein, 59 grams carbohydrates, 4 grams fat, 0 grams saturated fat, 0 milligrams cholesterol, 7 milligrams sodium.