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