4 Serves
20 Mins
In a medium saucepan, bring the water and apple juice to a boil over medium-high heat.
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MoroccanVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
49 µg / 400 µgCalcium
72 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
66 mg / 420 mgPhosphorus
63 mg / 1,250 mgPotassium
517 mg / 4,700 mgSodium
77 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
18 µg / 55 µgFiber
6 g / 28 gSugar
38 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
57 gAlcohol
0 g
Remove the saucepan from the heat, stir in the couscous, cover, and let it stand for 5 minutes until the liquid is absorbed.
While the couscous rests, use a chef's knife to finely chop the dates and fresh ginger.
Transfer the fluffy couscous to a large mixing bowl and gently fold in the chopped dates, ginger, cranberries, walnuts, honey, and apricot preserves until thoroughly combined.
Serve the couscous warm, drizzled with an extra touch of honey if desired.
2
g28
g15
g
Nigerian