Moroccan Couscous (SBPH2)

• 12 cup whole wheat couscous
• 1 12 teaspoons ground cumin
• 1 teaspoon paprika
• 12 teaspoon ground cinnamon
• 14 teaspoon salt
• 18 teaspoon fresh ground pepper
• 1 pinch cayenne
• 1 tomatoes, chopped
• 13 cup red onion, minced
• 1 tablespoon extra virgin olive oil
• 2 teaspoons fresh lemon juice
• 3 tablespoons fresh parsley, minced

1. Prepare couscous according to package directions.
2. in a small bowl, combine cumin, paprika, cinnamon, salt, pepper, and cayenne.
3. fluff cooked couscous with a fork.
4. add cumin mixture, tomato, onion, oil, and lemon juice; stir to combine.
5. Divide among 4 plates, sprinkle with parsley, and serve warm.
6. makes 4 (1/2) cup servings; calories-100; Fat- 4G; Protein-3G; Carbs-15G; Fiber-3G.

whole wheat couscous, ground cumin, paprika, ground cinnamon, salt, ground pepper, cayenne, tomatoes, red onion, extra virgin olive oil, lemon juice, fresh parsley

Taken from www.food.com/recipe/moroccan-couscous-sbph2-519532 (may not work)