Pumpkin-Scented Couscous

Food Service Search Staff

INGREDIENTS:4 cups chicken or vegetable stock
2 cups dry couscous
1 ½ cups diced, blanched pumpkin
½ cup coconut milk
4 tsps. fresh cilantro, chopped
2 oz. jalapeño peppers, chopped
1 red pepper, diced
½ red onion, diced
2 cloves garlic, minced
Salt and pepper to tasteDIRECTIONS:1. Bring stock to a boil.

2. In a large pot, pour boiling stock over the couscous, cover and let steep about 12 minutes or until the water is absorbed. You should be able to fluff the couscous with a fork.

3. Gently mix in the remainder of the ingredients. The dish should be creamy but not mushy. Taste and season with salt and pepper. Serve as a side dish with fish, roasted chicken or roasted vegetables.NUTRITIONAL INFORMATION: Calories 140 (16% from fat ); Fat 25g (sat. 20g); Protein 5g; Carbohydrates 25g; Sodium 20mg; Cholesterol 0mg; Fiber 2g
SERVINGS:12 side dish servingsFrom:Mich'l Rypka, Production Mgr., Sodexho Marriott Services)