Almond Cranberry Couscous

Author: Canadian Living

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: November 2003

Ingredients

  • 1 tablespoon vegetable oil
  • 1 onion chopped
  • 2 cloves of garlic minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup celery chopped
  • 1/2 teaspoon dried rosemary
  • 1 1/2 cup cranberry juice
  • 1 cup whole wheat couscous
  • 1 cup couscous
  • 1/3 cup slivered almond toasted
  • 1/3 cup dried cranberry

Method

In small saucepan, heat vegetable oil over medium heat; cook onion, garlic, salt, pepper, celery and rosemary stirring often, until softened, about 4 minutes.

Pour in cranberry juice bring to boil. Stir in couscous. Remove from heat. Cover and let stand for 5 minutes.

Add almonds and cranberries; fluff with fork.

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Almond Cranberry Couscous

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