How to Make Cranberry Couscous

Cranberry couscous has a tangy taste that goes well with both meat and vegetarian dishes. It also makes a tasty cold or warm salad, and is especially delicious as a leftover dish. This recipe is very easy to make and can be steaming away as you prepare other items for dinner.

Ingredients

  • 3 tablespoons dried cranberries
  • 240 g (1 cup) instant couscous
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 300ml vegetable stock (chicken stock can be substituted if non-vegetarian) or water
  • 2 tablespoons pine nuts, toasted
  • Salt and pepper to taste - freshly ground black pepper and sea salt are best
  • extra virgin olive oil for drizzling over couscous

Steps

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    Soak the cranberries for 20 - 30 minutes in a bowl of boiling water.
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    Drain the cranberries and set aside.
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    Put the couscous and salt into an ovenproof dish.
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    Drizzle over the couscous with the tablespoon of ordinary olive oil.
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    Add hot stock or water. Cover the dish with foil and allow to stand for 5 - 10 minutes.
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    Remove the foil and fluff the couscous with a fork.
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    Add the soaked cranberries to the steamed couscous. Cover the dish again (either with foil or a lid) and place in the oven.
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    Allow to steam in the oven for about 20 minutes. The oven should be at approximately 180ºC/350ºF (moderate).
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    Remove from the oven and take off the cover. Stir in the pine nuts.
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    Season to taste and drizzle over the extra virgin olive oil. Serve.
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    Finished.

Tips

  • Use a glass bowl for soaking the berries to avoid plasticisers leaching into the hot water from a plastic bowl and to avoid any acidic reactions with a metallic bowl.

Things You'll Need

  • Glass bowl
  • Ovenproof dish
  • Foil
  • Fork

Article Info

Categories: Cereal Grains | Vegetarian