Quick and Easy Cranberry Couscous
Updated: Nov 3, 2021
When I first tried this recipe years ago it was the first time I had ever eaten anything made with couscous or curry powder and it was love at first bite! I hope you enjoy it as much as I do. This makes a great side dish or salad. You can also make it a light meal by adding chick peas or green peas.
In the video I explain the difference between Israeli and Moroccan couscous and give you some tips for saving money on green onions.
• 2 cups uncooked Moroccan (instant) couscous
• 2 Tablespoons curry powder
• 1 heaping cup low sugar dried cranberries
• ½ teaspoon salt
• 2 cups boiling water
• 1 lemon – juiced
• 1 medium orange – juiced
• ¼ cup extra virgin olive oil
• 6 green onions – sliced thin
• Optional add ins: 1 cup chopped nuts, 1 cup grated carrot, 1 cup chopped apple.
Add couscous, curry powder, cranberries, and salt to a medium mixing bowl and stir. Pour in the boiling water and stir to combine. Cover and set aside for 5 minutes. In the meantime combing the lemon juice, orange juice, and olive oil in measuring cup. After the couscous has been resting for 5 minutes, pour the dressing over the couscous and stir to combine. Add the sliced green onions and the nuts, if using, and stir. Serve warm, at room temperature, or refrigerate up to 5 days. (Makes 8 servings.)
Nutrition per serving (without nuts) calories, 8g total fat, 32g total carbohydrate, 2g dietary fiber, 1g sugars, 6g protein