Cranberry-and-Toasted Pecan Couscous

Cranberry-and-Toasted Pecan Couscous Recipe
Measure all ingredients, soak the dried cranberries, and toast the pecans ahead of time. Cook the recipe when you arrive.


Makes 10 servings

Recipe from

Southern Living

Recipe Time

Prep: 5 Minutes
Stand: 25 Minutes
Cook: 5 Minutes


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


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

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.

Karen Macy Schepis, Dallas, Texas,

Southern Living

November 2005
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