Served as main course. Non-vegetarian dish. Speciality: low fat, low sat. fat and low calorie.

Moroccan

4 cups Broccoli Florets

6 Slender Scallions, thinly sliced (white and green parts)

1 medium Red Bell Pepper or Yellow Bell Pepper, diced

1/4 cup Currants (optional) or Raisins (optional)

3/4 lb small Shrimp or Bay Scallops, cooked

3 cups Chicken Broth or Chicken Bouillon

1 1/2 cups Couscous

1/4 cup chopped Flat Leaf Parsley

1/2 teaspoon dried Thyme or 1 teaspoon fresh Thyme

1/4 cup chopped Nuts (optional)

Dressing

2 Tablespoons fresh Lemon Juice

1 teaspoon mild Curry Powder

1/4 teaspoon Hot Curry Powder (optional)

1/2 teaspoon fresh ground Pepper

1/8 teaspoon crushed Red Pepper Flakes (or to taste)

2 Tablespoons Extra Virgin Olive Oil

Steam broccoli 5 minutes, drain and refresh under cold running water; place in large bowl. Add scallions through seafood. Bring the chicken broth to a boil in a medium saucepan. Add the couscous, parsley and thyme, and cook 30 seconds; remove pan from heat, cover tightly and let stand 5 minutes. Make dressing: Whisk the seasonings into the lemon juice; gradually mix oil into the lemon juice until emulsified. Add the couscous, while still hot, to the vegetable mixture; add the dressing and toss to combine well. Chill at least 1 hour. Sprinkle with chopped pecans, pine nuts or other nuts of your choice before serving.

Preparation time: 15 minutes

Cooking time: 1 1/2 hours

Serves: 6

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