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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Couscous with Cranberries and Pine Nuts Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy