Couscous Diet: The Best Couscous Recipes Online

125 ml (1/2 cup) soaked raisins

15 ml (1 Tbsp) butter

15 ml (1 Tbsp) olive oil

1 large onion thinly sliced

salt

2 ml (1/2 tsp) cinnamon

1 litre (4 cups) cooked couscous

250 ml (1 cup) chickpeas, rinsed and drained

80 ml (1/3 cup) chopped, toasted walnuts

5 ml (1 tsp) ground ginger

salt and freshly ground pepper

12 large cabbage leaves

500 ml (2 cup) chicken stock or broth

25 ml (2 Tbsp) chopped fresh parsley

Preheat oven to 180 C (350 F). Over medium heat saute the onion in the butter and olive oil until lightly browned. Add the salt to taste and the cinnamon and cook another minute. Transfer to mixing bowl. Add the couscous, chickpeas, walnuts, ginger and drained raisins to the onions and mix well. Season with salt and pepper.

In a large pot of boiling water cook the cabbage leaves three or four at a time, for three or four minutes until barely tender. Drain and pat dry with a paper towel. On a flat surface, lay out a leaf and fill with ½ cup of filling. Roll up, folding in the sides as you go. Place the cabbage rolls seam side down in a shallow casserole dish. Pour chicken stock over and cover with fitted lid or foil and bake for 45 minutes. Allow to cool for 10-15 minutes, and then sprinkle with fresh parsley and serve.

(pluckett@herald.ca)

Greengrocer Pete Luckett owns and operates Pete’s Frootique in Bedford and Halifax.

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