Thursday, October 20, 2011

Cranberry Couscous

I came across this recipe on another blog site and have had it stowed away for a night when I wanted to make a repeat entree, but experiment with a new side. This dish was quick and simple to make on a busy night, taking only 15 minutes and without many steps. The dried cranberries and almonds give a "fall-ish" taste that we loved! While making it, I thought about trying it again with diced butternut squash to really amp it up. You can substitute the couscous for other grains such as whole grain rice for more of a pilaf, an orzo or quinoa depending on your preference.

Grocery List:
  • 1 cup plain couscous (I used pearled)
  • 1/2 cup dried cranberries
  • 1/2 cup chopped sweet yellow pepper
  • 1/2 cup slivered almonds, toasted
  • 2 tbsp. cup lemon juice
  • 2 tbsp. cup olive oil
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
Cook the couscous according to the package.

Next combine your "dry ingredients", consisting of the cranberries, bell pepper, almonds and paprika.

Add in your couscous, followed by your olive oil and lemon juice, tossing together gently. Season with salt and pepper to taste.
This dish can be served warm or chilled and is a great compliment to a chicken or turkey dinner!
Served with goat cheese chicken tenders and green beans in a light balsamic glaze. 

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