Couscous Pilaf with Almonds, Coconut, and Cranberries

  3.0 – 1 reviews  • Pilaf

These elegant scalloped potatoes have layers of potato slices around a baking dish to make a lovely crust for a rosemary potato inside.

Prep Time: 5 mins
Cook Time: 15 mins
Additional Time: 4 mins
Total Time: 24 mins
Servings: 4
Yield: 2 cups couscous

Ingredients

  1. butter-flavored cooking spray
  2. ⅓ cup chopped almonds
  3. ⅓ cup shredded coconut
  4. ⅓ cup dried cranberries
  5. 1 cup fat-free, reduced-sodium chicken broth
  6. 1 cup uncooked couscous

Instructions

  1. Heat a skillet over medium heat and grease with cooking spray. Add almonds; cook, stirring constantly, until slightly browned, about 2 minutes. Add coconut; cook and stir until almonds and coconut are fully toasted, 3 to 4 minutes. Add cranberries; cook until cranberries are heated through, about 1 minute more.
  2. Bring chicken broth to a boil in a pot. Remove from heat and add couscous. Stir, cover, and let sit until tender, 4 to 5 minutes. Add the almonds, coconut, and cranberries; stir to blend.

Reviews

Patrick Kane
I was looking for a recipe to duplicate a side dish I had in a restaurant, and this seemed closest to the ingredients. I make this according to the recipe but felt it didn’t have enough flavor, so I added a thinly sliced green onion. Alternatively I might try making it with double the almonds, coconut and cranberries as the ratio of couscous to other ingredients was too high.

 

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