- 1/4 cup Israeli couscous
- 1/2 tsp smoked or regular paprika
- 1/4 tsp curry powder
- 1/4 tsp dried onion powder
- Juice from one orange
- Package of salt-free rice crackers or matzo crackers (0mg sodium)
- Crème fraiche (10mg sodium per tbsp depending on brand) or low-sodium Greek yogurt (65mg sodium per 6 oz, or less depending on brand)
- 2 tbsp fresh chopped chives
*Remember to use spices designated as "salt-free"
Bonus Low-Sodium Tip:
- Place the couscous, cup of water, paprika, curry, and onion powder into a medium-sized pot. Cover the pot and bring to a boil. When the bubbles are rolling, reduce the heat to low, take off the lid, and add the orange juice.
- Continue to stir and cook the couscous until all the liquid has been absorbed and the couscous has a red hue, about 12 to 15 minutes. Then remove the pot from the heat and set the couscous aside to cool.
- When the guests are about to arrive, it's time to assemble the faux caviar. Simply spread a teaspoon of crème fraiche or Greek yogurt on each cracker. Then top with 1 or 2 teaspoons of the couscous. And give them all a good sprinkling of chives. Serve and enjoy.
Want more of a red roe color? Instead of using water, boil one small beet in the water first. This will not only give the couscous a deeper red hue, but it will also lend a bit of natural saltiness to the dish as beets have 64mg sodium per cup.