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