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.

Yield: 4 servings (serving size: 3/4 cup)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 172
  • Fat: 4.7g
  • Saturated fat: 0.4g
  • Protein: 5.6g
  • Carbohydrate: 29.7g
  • Cholesterol: 0mg
  • Iron: 1.3mg
  • Sodium: 340mg
  • Calories from fat: 25%
  • Fiber: 4.2g
  • Calcium: 14mg

Ingredients

  • 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

Preparation

  1. 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.
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Couscous with Cranberries and Pine Nuts Recipe at a Glance
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