Couscous With Cranberries and Almonds
Serves 4|
Hands-On Time:
|
Total Time:
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
- 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.
- 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.
Nutritional Information
- Per Serving
- Calories 273
- Fat 9g
- Sat Fat 1g
- Cholesterol 0mg
- Sodium 246mg
- Protein 8g
- Carbohydrate 44g
- Sugar 7g
- Fiber 3g
- Iron 1mg
- Calcium 43mg
What does this mean? See
Nutrition 101
.
Quick Tip
Try any combination of your favorite nuts and dried fruits in this recipe.
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FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
