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Cous cous with pine nuts and dried cranberries?

c
ChineseChou Apr 27, 2008 10:20 PM

Went to one of those rubber chicken lunches. While the chicken was as predicted, the side of cous cous was fabulous. It had dried cranberries and pine nuts in it. I've been trying to find a recipe by using the words "cous cous, pine nuts and cranberries" to little success. It seems like it should be very easy to make. Anyone have any ideas? Thanks.

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  1. Cheese Boy RE: ChineseChou Apr 27, 2008 10:47 PM

    Couscous with Dried Cranberries and Pine Nuts

    1 cup of couscous
    1 can of clear vegetable broth
    1/3 cup mint leaves - chopped
    1 tsp. lemon juice
    pinch of salt
    1/3 cup pine nuts
    3/4 cup dried cranberries
    2-3 tbsp olive oil

    Toast the pine nuts, but don't let them get too dark. Cook the couscous using the broth and the pinch of salt according to the instructions on the pack. Put the couscous in a bowl and add the lemon juice and oil. Stir well to get it all mixed in and coated. Add the cranberries, mint, and pinenuts - stir well to mix it all together and then serve immediately. ... ... credit > Trundling Grunt.

    2 Replies
    1. re: Cheese Boy
      h
      Harters RE: Cheese Boy Apr 28, 2008 08:55 AM

      Yep. I do pretty much the same, although I've never worked to a recipe. And usually parsley instead of mint. Dried apricot instead of cranberries.

      1. re: Cheese Boy
        m
        MelissaC1 RE: Cheese Boy Apr 28, 2008 10:03 AM

        I use almost the same recipe, though by that I mean ingredients. I use chicken broth and would never even think of adding mint to it.

        Cous Cous is delicious

      2. r
        rockycat RE: ChineseChou Apr 28, 2008 06:53 AM

        I do variations on that type of recipe all the time, but never with written instructions. The above recipe should certainly work well. The off-the-cuff way I do it is to make the couscous according to package directions using reduced sodium chicken broth and no oil. I also dump some random seasonings into the pot depending on how I feel at the moment. Garlic powder and a pinch of cayenne are my usual suspects. I would drop in the cranberries at the beginning to they have a chance to plump but toast the pignolis and stir them in at the end to they stay crunchy. Golden raisins instead of or in addition to the cranberries are nice, too.

        1. k
          katecm RE: ChineseChou Apr 28, 2008 09:51 AM

          I agree, don't usually use a recipe. I like to start by sauteing some chopped onions a bit, then adding the broth right to that to bring it to a boil.

          You can really have fun with different fruits, or a combination. Currants are another, very traditional, favorite.

          1. chowser RE: ChineseChou Apr 28, 2008 09:59 AM

            Another no recipe person. I use pesto sauce with it and finely julienned carrots for color.

            1. foxy fairy RE: ChineseChou Apr 28, 2008 10:27 AM

              This is also delicious with Israeli (pearl) couscous. I actually like this even more than regular couscous and I often serve it exactly this way. Toast up the couscous in the pan until it turns a deeper golden color. Then cook in broth until broth is soaked up, add in goodies -- toasted nuts, dried fruit, some fresh herbs, and a squeeze of lemon juice. YUM.

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