22min prep: 0hr 0min cook: 22min
Couscous cooks quickly! It also adapts to all kinds of flavors, so it’s a great weeknight meal solution.Notes:
- Don’t have dried cranberries? Don’t have pine nuts? Use what you do have: raisins, dried cherries, apricots, almonds or walnuts—anything goes!
Ingredients
Dry Goods & Packaged Goods
- Couscous, Instant — 1 1⁄2 Cups
- Pine Nuts — 1⁄3 Cup
Canned Goods, Soups & Mixes
- Chicken Stock, Low Sodium — 1 1⁄2 Cups
Spice & Baking
- Black Pepper
- Dried Cranberries — 1⁄2 Cup
- Kosher Salt
Beverages
- Water — 3⁄4 Cup
Equipment
Appliances
- Stove Top — 2
Cooking Equipment
- Measuring Cups
- Mixing Bowl, Large
- Saucepan, Small
- Saute Pan, Small
Prep Steps
Cook Steps
- Heat a small saute pan over medium-low heat.
- Once pan is warm, add the pine nuts and toast until golden brown, about 5-7 minutes. Keep a close watch and shake pan often to prevent burning. Once toasted, transfer to a large mixing bowl or serving dish.
- Place water and chicken stock into a small saucepan. Set over high heat. Proceed with next step as liquid comes to a boil.
- Once liquid is boiling, stir in the couscous. Remove saucepan from heat and cover. Let sit for [5 minutes] until water is absorbed.
- Once couscous is finished, transfer to the large mixing bowl with the pine nuts.
- Stir dried cranberries into the bowl of couscous. Season with salt and pepper to taste.
- Serve the pine nut and cranberry couscous from the serving bowl or transfer to dinner plates. Ready to eat!