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Couscous with Cranberries and Pine Nuts

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.

Oxmoor House JANUARY 2006

  • Yield: 4 servings (serving size: 3/4 cup)
  • Cook time: 5 Minutes
  • Prep time: 2 Minutes
  • Other: 5 Minutes

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

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.

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
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Couscous with Cranberries and Pine Nuts Recipe

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