Couscous with Dried Cranberries and Pecans is quick and easy to prepare, full of fall flavors like cranberry and cinnamon, and beautiful on the plate. It’s savory with a tad of sweetness and a bit of crunch.
- 9 cups water
- 6 cups plain couscous (instant)
- 2 tablespoons butter
- 1 large onion, finely chopped
- 2 celery stalks, finely chopped
- 1 cup dried cranberries
- Zest of 1 large orange
- 1 teaspoon cinnamon
- 2 tablespoons fresh thyme leaves
- 1 tablespoon chopped fresh sage
- Salt, to taste
- Fresh ground pepper, to taste
- 1 cup chopped pecans, toasted
- In a large saucepan, bring the water to a boil. Stir in couscous; cover and remove from heat. Let stand for 5 to 10 minutes. Uncover and fluff with a fork.
- Meanwhile, melt butter in a large skillet or sauté pan over medium heat. Add onion and celery; cook, stirring occasionally, until soft. Stir into couscous.
- Add cranberries, orange zest, cinnamon, thyme and sage and toss to combine.
- Season to taste with salt and pepper.
- Just before serving, stir in chopped pecans.
Gluten free: use wild rice (or a mixture of brown and wild) in place of the couscous.
Make ahead: Couscous mixture can be prepared, without the pecans, earlier in the day. Stir in pecans just before serving.