1 c  Orange or other juice

      1 c  Instant couscous

    1/4 c  Pitted dates, finely chopped

    1/4 c  Raisins

    1/4 c  Slivered almonds

      1 t  Cinnamon

  From the upcoming "Low-Fat Jewish Vegetarian Cookbook" by Debra Wasserman.
  Bring juice and * cup water to a boil in a small pot. Remove from heat.
  Stir in couscous and allow to sit covered for 5 minutes.
  Meanwhile, in a separate pan, saute dates, raisins, almonds and cinnamon in
  * cup water for 2 minutes. Add cooked couscous. Mix well and serve warm.
  Makes 4 servings. Per serving: 301 calories, 8 grams protein, 59 grams
  carbohydrates, 4 grams fat, 0 grams saturated fat, 0 milligrams
  cholesterol, 7 milligrams sodium.