Couscous Pilaf

Makes 4 servings (½ cup per serving)



  • 1 cup vegetable or chicken stock (low sodium) 
  • 2 tsp. olive oil 
  • 1 tsp. curry powder  
  • Zest of 1 orange 
  • 1 small shallot, minced 
  • ⅔ cup whole wheat couscous 
  • 4 Medjool dates, pitted and chopped 
  • ¼ cup slivered almonds, toasted 
  • 1 Tbsp. fresh mint, chopped 
  • 1 Tbsp. flat leaf parsley, chopped 


  1. In a small pot, bring stock to a boil. 
  2. While stock is boiling, add olive oil to a non-stick sauté pan. Add curry powder and orange zest and cook for 1 minute. 
  3. Add minced shallot to the oil, curry and orange zest. Sauté until shallot is translucent. Remove pan from heat. 
  4. Add couscous to the sauté pan and pour in the heated stock. Cover and let sit for 5 minutes. (The pan should not be on the heat after the couscous and the liquid have been added: only the heat from the stock is needed to cook the couscous.) 
  5. Fluff the couscous with a fork and add dates, toasted almonds, mint and parsley. 


Nutritional analysis per serving: 238 calories, 6 g fat, 6 g protein, 45 g carbohydrate (38 g available carbohydrate), 7 g fibre, 42 mg sodium 

My Viva Servings: 2 grain, 0 protein, 0 vegetable1 fruit, 1 fat, 0 dairy