Simple, quick (cooks in five minutes) and compliments chicken, pork or lamb dishes exceptionally well. Houstonist makes this simple grain dish often, usually with a grilled herb chicken (we'll give you that recipe - next time). Couscous is hearty, delicious and so easy to prepare in many different ways.
Follow the link to see the recipe.
Cranberry Pinenut Couscous
1 box Olive Oil and Garlic Couscous (we used Middle East brand)
1/4 cup sweetened dried cranberries
1/4 cup pinenuts
Chicken or Vegetable Stock
1 Tablespoon extra-virgin olive oil
Prepare couscous according to directions, substituting a like amount of the stock of your choice for water. Use olive oil as directed instead of butter, margarine or vegetable oil. Add the pinenuts to the stock prior to bringing it to a boil. Add the cranberries at the same time as the couscous. Cover and let stand for five minutes. Fluff and serve. We find it best served immediately, couscous tends to clump or stick if left sitting.
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