Cranberry Couscous Recipe
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.
Servings: 8 to 10 servings
Calories: 656kcal
Ingredients
- 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
- orange zest
- 1 teaspoon ground cinnamon
- 2 tablespoons fresh thyme leaves
- 1 tablespoon chopped fresh sage
- Salt to taste
- Fresh ground pepper to taste
- 1 cup pecans toasted, chopped
Instructions
- 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.
Notes
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. Cover and refrierate. Bring to room temperature and stir in pecans just before serving.
Nutrition
Calories: 656kcal | Carbohydrates: 117g | Protein: 18g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 51mg | Potassium: 319mg | Fiber: 9g | Sugar: 12g | Vitamin A: 183IU | Vitamin C: 4mg | Calcium: 69mg | Iron: 2mg