Wednesday, February 8, 2012

Curried Lemon Cranberry Couscous


1 (5.8 ounce) box instant couscous
3/4 cup sweetened dried cranberries
1 tablespoon curry powder
1 teaspoon salt
1 teaspoon sugar
1/2 orange, juiced
2 to 3 tablespoons extra virgin olive oil
3 to 4 scallions, trimmed and thinly sliced
2 tablespoons fresh Italian parsley leaves, chopped
1/2 lemon, juiced
3/4 cup chopped walnuts, toasted
freshly ground pepper, to taste

Yields 4 side dish portions 

Time: 10 minute prep and 5 minute cook time (excluding the time to toast the walnuts)


Stir the couscous, cranberries, curry powder, salt and sugar in a medium size heatproof bowl. Bring the water (amount directed on couscous box) to a boil and pour over couscous. Add orange juice. 

Stir and cover. Let stand for 5 minutes or until the water is absorbed and the couscous is tender. 

Fluff couscous with fork. Add olive oil, scallions, parsley, lemon juice and walnuts. Stir until evenly distributed.

Adjust salt and pepper to taste. 

This dish can be made two hours ahead of time and left at room temperature. It also reheats nicely as leftovers for another day. Refrigerate leftovers in an airtight container. Best to use within a couple days.

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