Couscous With Cranberries and Almonds

Couscous With Cranberries and Almonds
Raymond Hom
Sweet dried cranberries and crunchy nuts perk up simple couscous.

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Serves 4
preparation
10
minutes
cooking
10
minutes

Ingredients

1
tablespoon
olive oil
2
scallions, sliced
1
cup
couscous
kosher salt and black pepper
1/4
cup
dried cranberries
1/4
cup
chopped roasted almonds
2
tablespoons
fresh lemon juice

Directions

  1. Heat the oil in a small saucepan over medium-high heat. Add the scallions and cook, stirring often, until softened, 1 to 2 minutes. Add 1 cup water and bring to a boil.
  2. Stir in the couscous, ½ teaspoon salt, and ¼ teaspoon pepper. Cover, remove from heat, and let stand 5 minutes. Fold in the cranberries, almonds, and lemon juice.

 

Dawn Perry
October 2012

Nutritional Information

  • Per Serving
  • Calories 273
  • Fat 9 g
  • Sat Fat 1 g
  • Cholesterol 0 mg
  • Sodium 246 mg
  • Protein 8 g
  • Carbohydrate 44 g
  • Sugar 7 g
  • Fiber 3 g
  • Iron 1 mg
  • Calcium 43 mg
What does this mean? See Nutrition 101.

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