Spiced Cranberry Walnut Couscous
Spiced cranberry walnut couscous is a quick and versatile whole grain side dish perfect for followers of the Mediterranean diet.
Servings: 6
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small shallot diced (about 3 tablespoons)
- ½ teaspoon cumin
- ¼ teaspoon cinnamon
- 1¼ cup low sodium chicken broth
- ½ teaspoon fine sea salt see notes
- ¾ cup whole wheat couscous
- ½ cup low-sugar dried cranberries
- ½ cup roughly chopped walnuts
- chopped parsley for garnish
Instructions
- Heat the olive oil in a small saucepan over medium low heat. Add the shallots and cook, stirring frequently, until they are soft and translucent (3-4 minutes).2 tablespoons extra virgin olive oil, 1 small shallot
- Add the cumin and cinnamon and cook, stirring, for about 20 seconds.½ teaspoon cumin, ¼ teaspoon cinnamon
- Pour in the chicken broth and turn the heat up to medium high. Bring the mixture to a boil.1¼ cup low sodium chicken broth
- Add the salt, the couscous, and the cranberries and stir. Put the lid on the pan and remove from heat. Allow to sit for 5 minutes.½ teaspoon fine sea salt, ¾ cup whole wheat couscous, ½ cup low-sugar dried cranberries
- Remove the lid and fluff the couscous with a fork. Add the walnuts and stir gently with the fork to distribute. Transfer to a serving bowl and garnish with chopped parsley.½ cup roughly chopped walnuts, chopped parsley
Notes
- Onions can be substituted for shallots.
- If using full-strength chicken broth (not low sodium), omit the added salt.
- If using kosher salt, use a scant ½ teaspoon (meaning a little less than ½ teaspoon).
- If using table salt, use ¼ teaspoon.
Nutrition
Calories: 256.8kcal | Carbohydrates: 35.5g | Protein: 6.8g | Fat: 12g | Saturated Fat: 1.3g | Polyunsaturated Fat: 5.2g | Monounsaturated Fat: 4.5g | Sodium: 210.1mg | Potassium: 107.6mg | Fiber: 4g | Sugar: 8.5g | Vitamin A: 4.5IU | Vitamin C: 0.5mg | Calcium: 26.9mg | Iron: 1.6mg
