Date-Berry Sweet Couscous Tart
60 mins (prep 30, cooking 30)
18 ingredients
6-8 servings
RSC #7 June 2005. This is my first experience with couscous and I hope Evelyn is proud of my results. It's easiest to use a tart pan with a removable bottom or a spring form pan and press dough up the sides about 1 1/2 inches. I had about 1/2 cup left over which I put into muffin tins and filled. Dough can be covered and refrigerated overnight. I can't put this in the recipe, but you can serve this with ice cream, or chocolate sauce, or whipped cream, or fruity yogurt, or.. or... or.....

Categories:  <-60-mins , holiday , pasta,-rice-and-grains , tarts , european , easy , greek , vegetarian , brunch , pasta , pies-and-tarts , time-to-make , dessert ,
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Serving Size (391.18 g)
Servings 6
Amount per Serving
Calories 712.9 Calories from Fat 231.03
% Daily Value *
Total Fat 25.67g 236.98%
Saturated Fat 14.57g 437.16%
Trans Fat 0.74g %
Cholesterol 61.2mg 122.39%
Sodium 202.5mg 50.63%
Total Carbohydrate 111.42g 222.83%
Dietary Fiber 5.79 g 138.91%
Sugars 46.16 g %
Protein 11.43g 137.18%
Vitamin A 897.64IU% Vitamin C 88.07mg%
Calcium 68.12mg% Iron 2.59mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
plain yogurt