Couscous with Golden Raisins and Dried Cranberries

Couscous with Golden Raisins and Dried Cranberries


This fluffy, quick-cooking semolina dish can be used so many ways. You can eat it with a stew, with vegetables, and even make it into a dessert by adding cinnamon, sugar and nuts.

Sometimes I don’t like my couscous super busy and complicated with too many vegetables or flavors mixed in. I’m happy with a recipe like this one, which is uncomplicated with just a few key ingredients.

I like this recipe so much that, before our markets run out of pomegranate, I think I will make it again and add the pomegranate instead of the dried fruit. Either way, this is the perfect side dish. It’s tasty as well as healthy and takes only a few minutes to prepare.  Enjoy!

 

Ingredients:

  • 2 cups chicken stock
  • 1 1/2 cup couscous
  • 1 tablespoon olive oil
  • 1/4 cup  golden raisins,
  • 1/4 cup dried cranberries or blueberries
  • 1 teaspoon lemon zest

In a medium saucepan bring chicken stock to a boil.  Add couscous and olive oil stir and cover. Remove from heat.  Let stand for 10 minutes.  Gently fluff couscous with a fork.  Add golden raisins, dried cranberries and lemon zest.  Stir to incorporate evenly and serve.

 

Couscous with Golden Raisins and Dried Cranberries

 

Couscous with Golden Raisins and Dried Cranberries

 

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