Cranberry Almond Couscous

Cranberry Almond Couscous

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2 1/4 cups chicken stock
Pinch of salt
1 tablespoon butter
1 1/2 cups uncooked couscous
1/2 cup dried cranberries
3 tablespoons chopped scallions
1/4 cup toasted almonds

Bring stock, salt and butter to a boil in a saucepan with a tight-fitting lid. Stir in the couscous and cranberries. Remove from the heat. Cover and let stand for 5 minutes or until broth is absorbed. Fluff with a fork. Stir in scallions and nuts.

I make this and many quick sides in my American Kitchen 3-quart stainless saucepan. It comes with a tight-fitting lid so it’s perfect when cooking couscous and rice.

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  1. Dennis Dederich says:

    Would Quinoa work in this recipe for the Celiacs?

    Menomonee Falls

    1. Amy Hanten says:

      Hi Dennis, Yes I think it would work great! If you try it please let me know! Thanks! -Amy