Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Pearl Couscous with Orange, Cranberries, and Almonds

photo: Scott Phillips

Servings: 4 to 6

Oranges and dried cranberries add a sweet-and-tart accent to this simple couscous salad. It turns a basic roast chicken into a special cool-weather dinner.

Ingredients

  • 1 Tbs. extra-virgin olive oil
  • 1 Tbs. fresh orange juice
  • 1/2 tsp. finely grated orange zest
  • Kosher salt and freshly ground black pepper
  • 1 Tbs. unsalted butter
  • 1 cup pearl couscous
  • 1-1/3 cups lower-salt chicken broth,
  • 1/4 cup coarsely chopped dried cranberries
  • 1/4 cup coarsely chopped roasted almonds
  • 1/4 cup sliced scallions
  • 2 Tbs. finely chopped fresh mint

Nutritional Information

      Calories (kcal) : 210
      Fat Calories (kcal): 70
      Fat (g): 8
      Saturated Fat (g): 2
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 4.5
      Cholesterol (mg): 5
      Sodium (mg): 65
      Carbohydrates (g): 30
      Fiber (g): 3
      Sugar (g): 6
      Protein (g): 6

Preparation

  • In a medium bowl, whisk the oil, juice, zest, 1/4 tsp. salt, and a good grind of pepper.
  • Melt the butter in a medium saucepan over medium heat. Add the couscous and cook, stirring, until light golden, about 3 minutes. Add the chicken broth, bring to a boil, reduce to a simmer, cover, and cook until nearly tender, about 8 minutes. Stir in the cranberries, cover, and cook for 1 minute more.
  • Toss the couscous, almonds, scallions, and mint with the vinaigrette and serve.

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Livorno, Italy (511)

In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks