A deliciously nutty dish with the tasty zing of cranberries and mint. Enjoy by itself or as a side dish.

Suggestions:

This recipe makes for a great leftover salad.

Ingredients:

12 oz package couscous

14 oz can chicken or vegetable broth

1 pinch salt

2 1/2 Tbsp walnut, almond or olive oil

1 tsp fresh lemon juice

3/4 cup dried cranberries

1/4 cup pine nuts

1/3 cup fresh mint leaves

Directions:

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.

Serve immediately.

Author:

Cape Cod Cranberry Grower's Association - Adapted by FHN staff