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Israeli Couscous with Cranberries and Pecans

August 5, 2010
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Couscous with Cranberries and Pecans This is yet another great side dish to serve with any kind of protein. It will go really well with burgers, hot dogs, steaks and fish.

I made it with some grilled chicken. I used the harvest grain blend from Trader Joes which includes a few different grains including Israeli couscous.

I kept it simple with dried cranberries and pecans.

I made a quick orange dressing with fresh orange juice, orange zest, white wine vinegar and extra virgin olive oil. I mixed the yummy dressing into the cooked couscous blend and I had a delicious and healthy side dish.

My daughter didn’t care for the cranberries and nuts- so I took them out for her and she ate the grains. I made a simple green salad on the side and we had a light and delicious meal.

  • 1¼ cups Israeli couscous (I used a pack of Harvest grains blend including: Israeli couscous, orzo, baby garbanzo beans, and red quinoa from Trader Joes)
  • 1¾ cups chicken or vegetable broth
  • 1 tablespoon olive oil

Cook the couscous according to package instructions. Fluff with fork once it is cooked and keep aside.

  • 1 cup dried cranberries
  • 1 cup pecans

Dressing

  • ¼ cup fresh orange juice
  • Zest of an orange
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon white wine vinegar
  • Salt
  • Pepper

Add the orange juice to a small bowl. Add the zest, vinegar and drizzle the olive oil whisking vigorously to emulsify the mixture. Add salt and pepper and taste for seasonings.

Place the cooked couscous into a serving bowl. Add the dressing, cranberries and pecans. Mix well and taste for seasonings before serving.

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