Cranberry and Almond Couscous

  • Yield : 5 cups
  • Servings : 5
  • Prep Time : 5m
  • Cook Time : 5m
  • Ready In : 10m
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Nutritional Info

This information is per serving.

  • Calories

  • Calories from Fat

  • Total Fat

  • Saturated Fat

  • Trans Fat

  • Cholesterol

  • Sodium

  • Carbohydrates

  • Dietary Fiber

  • Sugar

  • Protein

  • Serving Size:

    1 cup (125 g)

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.


  • 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.