Cranberry-and-Toasted Pecan Couscous

Southern Living
Cranberry-and-Toasted Pecan CouscousRecipe
Measure all ingredients, soak the dried cranberries, and toast the pecans ahead of time. Cook the recipe when you arrive.
Makes 10 servings


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1/2 cup port
1 cup dried cranberries
1 (32-ounce) container fat-free low-sodium chicken broth
2 cups uncooked couscous
1 cup chopped pecans, toasted


Prep: 5 Minutes
Stand: 25 Minutes
Cook: 5 Minutes

Microwave 1/2 cup port at HIGH in a microwave-safe bowl 1 minute; add cranberries, and let stand 15 minutes.

Bring chicken broth to a boil in a medium saucepan. Stir in couscous and cranberry mixture. Cover and remove pan from heat; let stand 10 minutes. Fluff couscous with a fork. Sprinkle with pecans, and serve immediately.

Created date

October 2005