A deliciously nutty dish with the tasty zing of cranberries and mint. Enjoy by itself, as a side dish, or as a leftover salad.
Author: Cape Cod Cranberry Grower's Association - adapted by CalorieKing
Serves: 6 person(s)
Preparation Time: 15 mins
400 g can chicken or vegetable broth
1 pinch salt
1/4 cup pine nuts
1/3 cup fresh mint leaves
2 1/2 Tbsp walnut, almond or olive oil
1 tsp fresh lemon juice
3/4 cup dried cranberries
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.
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