swanlogo2.jpg (2420 bytes)Miso and Walnut Couscous


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Here's a new way to use miso, the fermented soy paste that is commonly consumed in Japan. With this quick and easy power-packed recipe, you get a healthy dose of fiber from the couscous and walnuts, a soy food from the miso, omega-3 fatty acids from the walnuts, and cancer-fighting phytochemicals from the onions and miso.

  • 1 cup whole wheat couscous ( I use the Fantastic brand of whole what couscous)
  • 1 1/2 cups water or vegetable broth
  • 1 cup walnut pieces
  • 2 Tbsp. of miso (I used Genmai Miso by Eden Foods)
  • 3 - 4 green onions

Directions: 

  • Bring to a boil the couscous and water (or vegetable broth) in a 2-quart pan.
  • Stir, take off heat, cover and let sit for 5 minutes.
  • Lightly roast walnut pieces on a cookie sheet in oven at 400 degrees or in a hot frying pan (watch carefully so they do not burn).
  • Transfer walnut pieces to food processor and pulse until they are small pieces.
  • Add miso to the walnuts and stir with a fork to evenly distribute miso with walnuts.
  • Wash white and green parts of onions and slice both sections.
  • Add walnut/miso mixture and onions to couscous. Stir lightly with a fork to mix.
  • Serve warm or at room temperature.

Makes: 6 - 8 servings

This is soooo good that I could eat it all day long! However, because of its relatively high fat content from all the healthy fats in the walnuts, it is very filling, and I think a reasonable serving size is ~ 1/2 cup. I served it with salmon and mango salsa, steamed asparagus, and a green salad. This was a wonderful meal!

 


In my book, I have included the names of several dozen cookbooks which feature recipes that are compatible with (or that can be modified to fit) the ultra-healthy diet I follow, including some resources which are free.

I am also collecting recipes to include in a future edition of my book as well as to be featured on "Menus and recipes".   I have asked readers to send me any recipes that they have found to be great-tasting and easy to prepare, and that emphasize the nutritional guidelines which are outlined in my book.  I will also consider taking people's favorite "normal" recipes and posting versions which are modified for maximal cancer prevention.

If you have a recipe you wish to submit for possible inclusion in either my book or on this web page, please send it to me.  If the recipe is from a cookbook or other printed source, please include the name, author, and publisher of the source so that I can ask for permission to reprint the recipe.  If it is a recipe you created, or a family favorite, please indicate that, also.

Mail recipes to me at:

Contact Information:
Phone/Fax: 734/996-9260

P.O. Box 130221, Ann Arbor, MI  48113

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