Pearl Couscous with Cranberries and Almonds
This 20 minute pearl couscous recipe combines toasted couscous, dried cranberries, and crunchy slivered almonds for a subtly sweet side dish that pairs beautifully with poultry or pork.
Servings: 4 servings
Ingredients
- 1 tablespoon butter (or olive oil)
- 1 cup pearl (Israeli) couscous
- 1/4 cup slivered almonds
- 1-1/2 cups low-sodium chicken broth (or water)
- 1/4 cup dried cranberries
- Salt and freshly ground black pepper
Instructions
- Melt the butter in a 2-quart saucepan over medium heat. Add the couscous and stir to coat evenly. Toast for about 1 minute, then add the slivered almonds.
- Continue cooking, stirring frequently, for 1 to 2 minutes, or until both the couscous and almonds are lightly golden.
- Stir in the chicken broth and dried cranberries. Bring to a boil, then immediately reduce the heat to medium-low.
- Cover and simmer until the couscous is tender and the liquid is absorbed, 7 to 10 minutes.
- Remove from the heat, fluff gently with a fork to separate the grains, and season to taste with salt and pepper before serving.
Nutrition
Calories: 260 | Total Fat: 7g | Cholesterol: 8mg | Sodium: 195mg | Carbohydrates: 42g | Fiber: 3g | Sugar: 6g | Protein: 8g