Cranberry-Walnut Couscous Recipe

Name: Cranberry-Walnut Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. dried cranberries; 2 1/2 c. low-sodium chicken broth; 1 tbsp. olive oil; 1/2 c. onion; 1 tbsp. minced garlic; 1 tsp. kosher salt; 1/4 tsp. fresh-ground black pepper; 1 1/4 c. couscous; 1/2 c. chopped walnuts; 1/4 c. Chopped mint

Servings: persons

1/2 c. dried cranberries
2 1/2 c. low-sodium chicken broth
1 tbsp. olive oil
1/2 c. onion
1 tbsp. minced garlic
1 tsp. kosher salt
1/4 tsp. fresh-ground black pepper
1 1/4 c. couscous
1/2 c. chopped walnuts
1/4 c. Chopped mint

1
Rehydrate the cranberries: Bring cranberries and 1/2 cup chicken broth to a boil in a small saucepan over medium-high heat.
2
Remove from heat and allow to steep until cranberries are plump -- about 10 minutes.
3
Set aside.
4
Make the couscous: Heat oil in a medium saucepan over medium-high heat.
5
Add the onions and cook until translucent -- about 5 minutes.
6
Add garlic and cook until golden -- about 2 minutes.
7
Add the remaining broth, salt, and pepper and bring to a boil.
8
Immediately stir in the couscous, cover, and remove from heat.
9
Let the couscous stand 5 minutes.
10
Remove cover and use a fork to separate and fluff the couscous grains.
11
Stir in the walnuts, plumped cranberries, and mint.
12
Serve warm or at room temperature.

495

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 c. dried cranberries, 2 1/2 c. low-sodium chicken broth, 1 tbsp. olive oil, 1/2 c. onion, and more.

Yes, Cranberry-Walnut Couscous falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cranberry-Walnut Couscous

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