ATK Couscous with Dried Cherries and Pecans

By AzWench

Ingredients

• 3 tablespoons unsalted butter
• 2 cups couscous
• 2 garlic cloves , minced
• 3/4 teaspoon garam masala
• 1/8 teaspoon cayenne pepper
• 1/2 cup coarsely chopped dried cherries
• 1 1/4 cups water
• 1 cup low-sodium chicken broth
• 1 teaspoon table salt
• 3/4 cup coarsely chopped pecans , toasted
• 2 scallions , thinly sliced
• 2 teaspoons lemon juice
• Ground black pepper

Details

Servings 4
Adapted from cookscountry.com

Preparation

Step 1

Heat butter in medium saucepan over medium-high heat. When foaming subsides, add couscous, garlic, garam masala, cayenne, and cherries and cook, stirring frequently, until grains are just beginning to brown, about 5 minutes. Add water, broth, and salt; stir briefly to combine, cover, and remove pan from heat. Let stand until grains are tender, about 7 minutes. Uncover and fluff grains with fork. Stir in pecans, scallions, and lemon juice, season with pepper to taste, and serve.