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Couscous with Cranberries, Mint, and Pine Nuts

11-06-2015

Enjoy fluffy couscous with fresh herbs, toasted pine nuts, and tart cranberries.

What’s included?
1 ½ Cup Dried Cranberries
2 Tbsp. Fresh Lemon Juice
1 Tbsp. Olive Oil
¼ tsp. Kosher Salt
2 Cups Boiling Water
2 tsp. Ground Cinnamon
1 Cup Couscous
2 Tbsp. Chopped Fresh Mint
2 Tbsp. Fresh Chopped Parsley
¼ Cup Pine Nuts
Yield: 8 Servings Portion Size: ¾ Cup

How to make this delicious seasonal dish:

In a large bowl, combine couscous with cinnamon, cranberries, salt, oil and lemon juice. Add boiling water, cover bowl and let everything steam for 10-15 minutes. Toast pine nuts until golden brown; set aside until ready for use. Separate the couscous with a fork and fold in the fresh chopped herbs and toasted pine nuts.

Notes from the Chef:

Pine nuts are expensive so be careful when toasting them. It’s best to toast in a medium hot dry skillet until golden brown and do not leave them unattended. Toasted chopped pecans are a great alternative in this dish.

Nutritional Information:

219 Calories
3.7 grams of Protein
42 grams of Carbohydrates
5 grams of Total Fat
0 mg of Cholesterol
80 mg of Sodium
3.3 grams of Dietary Fiber
0.5 g of Saturated Fat

Once you try the recipe, let us know what you think about this warm, seasonal dish, in the comments!

Categories: Healthy Eating