Couscous with Cranberries and Pine Nuts

Using broth instead of water gives this dish added flavor without additional fat. Use this tip when cooking rice and mashed potatoes, too. It's a great way to punch up the flavor.


4 servings (serving size: 3/4 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 2 Minutes
Cook: 5 Minutes
Other: 5 Minutes

Nutritional Information

Calories 172
Fat 4.7 g
Satfat 0.4 g
Protein 5.6 g
Carbohydrate 29.7 g
Cholesterol 0 mg
Iron 1.3 mg
Sodium 340 mg
Caloriesfromfat 25 %
Fiber 4.2 g
Calcium 14 mg


1 1/4 cups fat-free, less-sodium chicken broth
1 teaspoon olive oil
1/4 teaspoon salt
1 cup uncooked whole wheat couscous
1/4 cup sweetened dried cranberries
2 tablespoons pine nuts, toasted
2 tablespoons chopped fresh flat-leaf parsley


Bring first 3 ingredients to a boil in a medium saucepan. Stir in couscous and cranberries. Remove from heat; cover and let stand 5 minutes. Add pine nuts and parsley; fluff with a fork. Serve immediately.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2006
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