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

Fruit-and-Nut Couscous

Photo: Ryan Benyi; Styling: Gerri Williams for James Reps
Prep time 3 mins
Cook time 8 mins
Yield Serves: 1
What makes it great: Pistachios contain resveratrol, a compound that might help protect against cardiovascular disease.

Ingredients

  • 1/4 cup milk
  • 1 teaspoon unsalted butter
  • 1/4 teaspoon vanilla extract
  • Pinch of salt
  • 3 dried apricots, diced
  • 1 tablespoon dried cranberries
  • 1/3 cup whole-wheat or regular couscous
  • 1 tablespoon roasted unsalted pistachios

Nutrition Information

  • calories 408
  • fat 10 g
  • satfat 4 g
  • protein 12 g
  • carbohydrate 67 g
  • fiber 6 g
  • cholesterol 19 mg
  • sodium 198 mg

How to Make It

  1. Combine milk, 1/4 cup water, butter, vanilla, salt, apricots and cranberries in a small saucepan. Bring to a boil. Stir in couscous, remove from heat, cover and let stand for 5 minutes. Fluff couscous with a fork. Transfer to a bowl, top with pistachios and serve.