Couscous with Cranberries and Nuts

By Dglmedia

Ingredients

• 1 cup Near East couscous
• 1 1/4 cups water
• 1 tablespoon butter or olive oil
• 1/4 cup fresh orange juice
• 1/2 cup dried cranberries
• 1/2 cup pecans or walnuts, chopped
• 1 tablespoon orange zest, grated
• 1/4 teaspoon ground cumin
• 1/8 teaspoon cinnamon
• 2 tablespoons fresh parsley, chopped (chives can be substituted for parsley)
• salt and pepper, to taste

Details

Servings 4

Preparation

Step 1

Bring water and butter to a boil in a medium saucepan. Remove from heat and stir in couscous. Cover and let stand five minutes. Combine cranberries and orange juice in a small dish. Cover and heat in microwave until cranberries are hot enough to absorb the liquid. Set aside. Fluff couscous with a fork and add the cranberries, nuts, rind and seasonings. Salt and pepper to taste. Add additional orange juice if needed.

This can be prepared a day ahead.