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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.

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