Thursday, October 15, 2009

Fast & festive cranberry couscous

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Nutty Cranberry couscous...

thank you Aniko (aka “A-Girl”) for this delicious recipe


Preheat oven to 180C.  Place 1/3 cup pepitas and 1/2 cup pecans on a
tray, bake for 5 minutes.  cool, then roughly chop pecans.

Place 1 cup dried cranberries in a bowl and add 1/4 cup fresh orange
juice.  Heat in microwave for 45 seconds, the stand for 15 minutes, to
soften, stirring occasionally.

Bring  1 3/4 cups chicken stock to the boil, then add 1 1/2 cups of couscous.
Cover tightly, turn off heat and stand for 5 minutes. Drizzle with 2 tablespoons olive oil, fluff up the grains with  a fork and transfer to a
serving bowl.

Add cranberries(with any juice), nuts and 1/3 cup chopped parsley.
Season with salt and freshly ground black pepper and serve warm or at room temperature.


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