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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the currants, orange juice, lemon juice, 1/3 cup canola oil, salt, cinnamon, and cayenne pepper in a jar with a tight-fitting lid and shake well. | 2. Set aside. | 3. Bring the water and 1 Tbsp. | 4. canola oil to a boil in a medium saucepan. | 5. Stir in the couscous, then remove from the heat, cover, and let stand for about 6 minutes, or until the water is absorbed. | 6. Transfer the couscous to a large bowl, fluff with a fork, and let cool. | 7. Steam the carrot and bell pepper until they are a bright color, but still crunchy, about 3 minutes. | 8. Rinse under cold water to stop the cooking process and add to the couscous. | 9. Add the onion and parsley and stir. | 10. Shake the dressing again, pour it over the couscous mixture, and stir until well blended. | 11. Refrigerate for at least 1 hour. | 12. Serve cold. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
currant	1/2	cup		35.28	8.6128	0.784	0.2296
orange juice	1/4	cup		27.9	6.4479999999999995	0.434	0.124
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
canola oil	1/3	cup		123.76	0.0	0.0	14.0
canola oil	1	tablespoon		123.76	0.0	0.0	14.0
salt	1/2	teaspoon		-	-	-	-
cinnamon	1/4	teaspoon	ground	-	-	-	-
cayenne pepper	1/8	teaspoon		0.7155	0.1274	0.027000000000000003	0.0389
water	3	cups		0.0	0.0	0.0	0.0
couscous	1 1/2	1/2		975.72	200.9309	33.1122	1.6608
carrot	1		diced	29.52	6.8976	0.6696	0.1728
red bell pepper	1		seeded diced	-	-	-	-
red onion	1/2		diced	-	-	-	-
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.