Delicious light and fluffy couscous with the sweetness of cranberries and the nutty crunch of almonds. The hint of lemon gives this side a wonderful fresh flavour.
Prep Time: 5 minutesminutes
Cook Time: 15 minutesminutes
Total Time: 20 minutesminutes
Servings: 8
Ingredients
2tbspoil
1onion, thinly sliced
1cupsliced almonds
1cupdried cranberries
2cupsdry couscous
2 1/4cupschicken broth or water
1tbsplemon zest
Instructions
In a large skillet or saucepan, heat oil on medium heat. Add sliced onions and cook, stirring often, until they are transparent and begin to brown.
Stir in the sliced almonds and continue to cook for a few minutes. The almonds will toast and start to brown as well.
Add the couscous cranberries. This will toast the couscous which add to the flavour and prevents it from being clumpy in when done. Stir almost constantly for a few minutes so that the couscous grains do not burn on the bottom of the pan.
Add the broth/water and lemon zest. Since the couscous is hot, the broth will start to boil immediately. Give is a quick stir and put the cover on the pan.
Remove from the heat and let stand for 5 minutes. After the 5 minutes, fluff the couscous with a fork.