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Lemon Couscous Pudding




Source of Recipe


"Fast food," Vegetarian Times, April 2003


Recipe Introduction


serves 8
30 minutes or less

Good for dessert, this dish also makes for a cheery wake-up in the morning. Select your favorite lemon cookies or lemon bars an after-dinner pairing, or serve lemon-flavored muffins for breakfast.
Chilled, tart lemonade underscores the citrus accent.
Per serving: 360 calories; 12g protein; 5g total fat (0.5g sat. fat); 68g carbohydrate; 0mg cholesterol; 65mg sod; 5g fiber; 36g sugar


List of Ingredients




1 1/2 cups water
1/2 cup lemon juice, preferably fresh
1/3 cup sugar, or to taste
1 tsp. lemon extract
Grated zest of 1 lemon
1 10-oz. box quick-cooking couscous
3/4 cup thinly sliced almonds
1 1/2 cups (about 7 oz.) green seedless grapes
3 8-oz. containers nonfat lemon-flavored soy yogurt
6 kiwis, peeled and cubed
Mint leaves for garnish, optional


Recipe



1. Combine water, lemon juice, sugar, lemon extract and lemon zest in large saucepan. Bring to a boil over medium heat. Cook couscous according to package directions.

2. Place almonds and grapes in large serving bowl, preferably glass. When couscous done, spoon into bowl, and toss with grapes and almonds, making sure that couscous is fluffy. Spoon yogurt over top and sprinkle with kiwi cubes and mint leaves for garnish, if using.