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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.


  • 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


  • 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.


Rate or Review

Reviews (1 review)

  • jefflantzimages | 11/11/2018

    i added roasted pistachios instead of almonds and used Dari Pearled Couscous (which is the only Couscous i use. this pearled C has wonderful flavors and once u have tried it i don't think u will use anything else). though i love dried cranberries it is great without it. if u don't use the cranberries and mint, u might also try adding a Tsp or 2 (depending on ur tastes) of Marash Chiles to the Couscous or if u like a spicey red pepper and hints of chocolate flavor try Urfa Biber Turkish spice. Note: not with CB or mint enjoy
    the spice. jeff

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