ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cranberry-and-Toasted Pecan Couscous

Prep time 5 mins
Stand time 25 mins
Cook time 5 mins
Yield Makes 10 servings
Measure all ingredients, soak the dried cranberries, and toast the pecans ahead of time. Cook the recipe when you arrive.


  • 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

How to Make It

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

  2. 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.