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- Side One - Cut Out Below -
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Miso and Walnut Couscous

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 onion

- Side Two- Cut Out Below -
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Miso and Walnut Couscous (cont.)

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