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Cranberries ~ Recipes ~ Couscous With Dried Cranberries, Pine Nuts and Fresh Mint

Couscous With Dried Cranberries, Pine Nuts and Fresh Mint

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Servings: 6

1 12 oz. package couscous
1 14 oz. can chicken or vegetable broth
Pinch of salt
3 tablespoons walnut, almond or olive oil
1 teaspoon fresh lemon juice
3/4 cup dried cranberries
1/3 cup pine nuts
1/3 cup fresh mint leaves

Cook the couscous according to the package directions, using broth instead of water. Add a pinch of salt to the broth. While the couscous is cooking, roast the pine nuts in a very low (250° F) oven for 10 minutes or until lightly browned. Wash and finely chop the mint leaves. When the couscous has finished cooking, drain any excess liquid. If more liquid is needed to cook the couscous, add water, a little at a time. Pour the couscous into a serving bowl. Add the oil and the lemon juice. Stir well to coat all the grains. Add the cranberries, pine nuts and mint leaves. Stir to combine all the ingredients. Serve immediately.

Serve as a delicious side dish with lamb, poultry, or fish.

Source: Spinner Publications, Cranberry Cooking for All Seasons

Nutritional Analysis Per Serving:
Calories 362
Protein 10.2 g
Fat 12.3 g
Mono unsaturated fat 17%
Poly unsaturated fat 7%
Saturated fat 5%
Carbohydrates 54.7 g
Cholesterol 0
Fiber 4 g
Sodium 298.8 mg