How To make Corny Couscous with Dried Cranberries
2 1/4 cups chicken broth
1 tablespoon butter
1/2 teaspoon salt
3/4 cup dried sweetened cranberries
2 cups frozen corn kernels -- thawed
1/2 teaspoon cinnamon
1 10oz box dry couscous
In a medium pot, bring the chicken broth, butter and salt just to a boil. Add the cranberries, corn and cinnamon and stir to combine. Remove from the heat and stir in the couscous. Cover and let sit for 5 minutes. Fluff with a fork and serve.
Per serving: 317 calories, 10 gm protein, 64 gm carbohydrates, 4 gm fat, 5 mg cholesterol, 2 gm saturated fat, 204 mg sodium
How To make Corny Couscous with Dried Cranberries's Videos
Pearl Couscous ITOcooking
COUSCOUS RECIPE | PEARL COUSCOUS RECIPE
Couscous is one protein packed grain that is perfect when you are trying to cut down on rice intake. Pearl couscous is one of my favorite dishes to make as it’s super easy and very filling. Enjoy!
INGREDIENTS
* Pearl couscous
* Sweet peppers
* Onions
* Garlic
* Ginger
* Olive oil/ cooking oil
* Bacon bits
* Green beans
* Curry
* Seasoning
* Thyme
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Chickpea, Turmeric Pearl Couscous & Creamy Harissa Salad (meal prep) #plantbasedrecipes
This meal prep is so delicious and comes together in under 20 minutes, with couscous being the only part that requires cooking. I love adding turmeric to my grains when it fits the flavour profile, and the added black pepper and olive oil bring extra taste but also boost the curcumin absorption (that’s the active ingredient in turmeric). Combined with the chickpeas and crunchy veggies it’s an absolute dream for your taste buds, and the creamy harissa dressing really makes it! It’s sweet, spicy and tangy all at the same time. Here I used lemon and grapefruit, but orange would also work very well.
For a gluten-free option, you can use quinoa or brown rice.
HOW TO COOK COUSCOUS (PEARL COUSCOUS) #shorts @CevaBun !
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Curried Couscous - Vegan One Pot Wonder
This is one of the most delicious and flavorful ways to make couscous.
One ingredient missed in the video. 1/4 cup dried cranberries. It makes the dish all that much better.
Ingredients:
1/4 tsp Mint
1/4 tsp Mrs Dash Lemon Pepper
1/4 tsp White Vinegar
1 tbsp Vegetable Oil
1 tbsp Morroccan Seasoning
1 tbsp Curry Powder
1 tbsp Bragg Sprinkle
1 tbsp Oregano
Handful of chopped scallions
Handful of your favorite chopped nuts
1/4 cup of dried cranberries (left out of video by accident)
1 Cup Veggie Stock
1 1/2 Cups Water
1 6oz box of Plain Pearled/Israeli Couscous
Put all ingredients in a pot and mix.
Bring to Boil
Reduce heat to medium
Cook for about 12 minutes or until the liquid is pretty much gone. Stiring occasionally.
Remove from heat and let sit 5 minutes.
Transfer to a dish and let cool for 2 hours.
Serve chilled.
Kale Butternut Squash Salad with Couscous, Toasted Pumpkin Seeds and Dried Cranberries
Kale Butternut Squash Salad with roasted butternut squash and kale, wholemeal couscous, dried cranberries and toasted pumpkin seeds in a simple lemon and olive oil dressing, a light but wholesome salad recipe that is packed with goodness and it's absolutely delicious.
Recipe: