Cranberry and Almond Couscous

2017-05-18
  • Yield : 5 cups
  • Servings : 5
  • Prep Time : 5m
  • Cook Time : 5m
  • Ready In : 10m

Couscous is coarsely ground semolina wheat the same wheat used to make many dried pastas. Unlike pasta that can take 10 or more minutes to cook, couscous is ready in about 3 to 5 minutes.

Cooking couscous is similar to cooking quinoa or rice. Couscous is added to seasoned boiling water, the pan covered, heat turned to low, and cooked until the water is absorbed.

At it’s simplest, you can cook couscous in salted water. Chicken, beef, or vegetable broth can be substituted for water.¬†Cranberry and Almond Couscous adds dried cranberries and sliced almonds.

Couscous can be vegetarian or your can add a variety of meats and seafood.

Couscous can be served as a side dish, added to soups, or used to make a variety of salads.

Ingredients

  • 1 1/4 cups (170 g) couscous
  • 2 cups (480 ml) water
  • 1/2 teaspoon (2.5 ml) kosher salt or to taste
  • 2 tablespoons (28 g) butter
  • 1/4 cup (35 g) dried cranberries
  • 2 tablespoon (14 g) sliced almonds

Method of Preparation

Step 1

Bring water to a boil in a 2 qt/l pan, stir in salt and butter. When butter has melted stir in cranberries and couscous. Cover, reduce heat to low and cook 3 to 5 minutes or until water is absorbed.

Step 2

Remove from heat, add almonds and use a fork to fluff the couscous.

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  • Pan-Fried Zucchini

  • Caramelized Onions

  • Baklava

Nutritional Info

This information is per serving.

  • Calories

    245
  • Calories from Fat

    60
  • Total Fat

    7g
  • Saturated Fat

    3g
  • Trans Fat

    0g
  • Cholesterol

    15mg
  • Sodium

    115mg
  • Carbohydrates

    40g
  • Dietary Fiber

    3g
  • Sugar

    5g
  • Protein

    6g
  • Serving Size:

    1 cup (125 g)