Couscous is underrated in my opinion. It’s a healthy alternative to rice providing a good source of protein with very little fat. This Cranberry Couscous dish is super easy to make and tastes great!
So the next time you are looking for something a little different than rice, give this recipe a try. Now while making couscous is pretty straightforward, it’s very important to follow the cooking instructions precisely. Nobody wants over or undercooked couscous.
The couscous that is sold in the US has been pre-steamed and dried so it typically takes less time to cook than rice or dried pasta.
If you are wondering if couscous is healthier than it’s brother “rice”, you need to read this educational article. Personally, I try to use Couscous or Quinoa as a substitute for rice every chance I get just for its health benefits.
An alternative to using chicken broth is Better Than Bouillon. I often use it when I don’t have broth on hand.
How to Cook Couscous
You basically have 2 options when it comes to cooking your couscous: Stove Top and Microwave. Personally I prefer the Stovetop method but there’s nothing wrong with using your microwave.
Stovetop Method
In a large pot, bring 1 1/4 cup of water or chicken broth to a boil. Add 2 teaspoons of unsalted butter and 1/2 teaspoon of salt. Once the water is boiling, remove the pot from the heat. Add 1 Cup of dry couscous to the boiling water. Cover and let sit for at least 5 minutes or until all of the liquid has been absorbed into the couscous. Fluff with a fork and serve.
Microwave Method
In a microwave safe dish, combine 1 Cup of Water or Chicken Broth and 1 Cup of Dry Couscous. Add 2 tablespoons of unsalted butter and 1/2 teaspoon of salt. Mix until well combined. Microwave on High for 3 1/2 minutes. Fluff with a fork and serve. Cook times may vary if using a low wattage microwave.
Cranberry lovers need to check out my other recipes which include cranberries like my Cranberry Orange Muffins and my Cranberry Chicken Salad Sandwiches.
Gather your Ingredients
You will need the following ingredients to make this cranberry couscous recipe (see recipe card for quantities): Low Sodium Chicken Broth, Unsalted Butter, Couscous, Dried Cranberries and Green Onions.
How to Make Cranberry Couscous
- In a large saucepan, bring the chicken broth and butter to a boil.
- Once boiling, add the couscous, cranberries, and onions and mix well. Remove from the heat. Cover and let stand for 5 minutes or until all of the chicken broth has been absorbed into the couscous.
- Fluff couscous with a fork and serve.
Recipe Video
Cranberry Couscous
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Ingredients
- 14 ½ oz Low Sodium Chicken Broth
- 1 Tbsp Unsalted Butter
- 1 ½ Cups Couscous, uncooked
- ¼ Cup Dried Cranberries
- ¼ Cup Green Onions, diced
Instructions
- In a large saucepan, bring the chicken broth and butter to a boil.
- Once boiling, add the couscous, cranberries and onions and mix well. Remove from the heat. Cover and let stand for 5 minutes or until all of the chicken broth has been absorbed into the couscous.
- Fluff couscous with a fork and serve.
Recipe Video
Notes
This couscous is so easy to make and it is very tasty. The cranberries gives it a great flavour.
This cranberry couscous is very healthy and very tasty. The cranberries give it a nice flavour, and is easy to make. I now use it as a side dish instead of rice. My family just loves it.