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NUTRITION CONTENT:

  • Great source of Vitamin C
  • Excellent antioxidant source, which help prevent cancer!
  • Great source of riboflavin, folate, niacin, magnesium, potassium, copper, and manganese—all needed for a health body! 
  • Plentiful source of dietary fiber (Fiber binds to bad cholesterol
 RASPBERRY COUS COUS RECIPE:

Total Time: 30 minutes
Serves: 4, about 3/4 cup each
Total cost: $8.76
Cost per serving: $2.19

Ingredients
·         2 tablespoons extra-virgin olive oil divided - $0.15
·         2 tablespoons orange juice - $0.05
·         1 tablespoon cider vinegar - $0.05
·         2 teaspoons finely chopped onions - $0.10
·         1/4 teaspoon salt - $0.01
·         1/4 teaspoon freshly ground pepper $0.01
·         1 cup couscous - $3.41
·         2 cups vegetable broth (any broth will do) - $1.60
·         1 cup raspberries - $3.33
·         2 tablespoons toasted sliced almonds (optional) - $0.10

Preparation

http://www.raspberries.us/red-raspberries-636.jpg

·         In a medium saucepan, heat the 2 Tbs olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes. Add the broth and bring to a boil. Simmer for 10 to 12 minutes or until the liquid has evaporated. Transfer the cooked couscous to a large bowl and set aside to cool

·         Whisk 1Tbs oil, orange juice, vinegar, onions, salt and pepper in a large bowl. Add cooked couscous, berries and almonds (optional); gently toss to combine.
·         Tip: To toast sliced almonds, heat a small dry skillet over medium-low heat. Add nuts and cook, stirring until lightly browned and fragrant, 2 to 3 minutes.



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