A deliciously nutty dish with the tasty zing of cranberries and mint. Enjoy by itself, as a side dish, or as a leftover salad.
Preparation Time: 15 mins
Cooking Time: 15 mins
Yield: 6 x approx. 3/4 cup servings
Cook the couscous according to the package directions, using broth instead of water. Add a pinch of salt to the broth.
While the couscous is cooking, roast the pine nuts in a very low (250° F) oven for 10 minutes or until lightly browned.
Wash and finely chop the mint leaves.
When the couscous has finished cooking, drain any excess liquid. Pour the couscous into a serving bowl. Add the oil and the lemon juice. Stir well to coat all the grains. Add the cranberries, pine nuts and mint leaves. Stir to combine all the ingredients.