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 an 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.
In a large pot, bring 1 ¼ cup of water or chicken broth to a boil. Add 2 teaspoons of unsalted butter and ½ 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.
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 ½ teaspoon of salt. Mix until well combined. Microwave on High for 3 ½ minutes. Fluff with a fork and serve. Cook times may vary if using a low wattage microwave.
🎥 Recipe Video
For more great recipes made with Couscous, I suggest you check these recipes out:
📋 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.
- 14 ½ oz Low Sodium Chicken Broth
- 1 tablespoon Unsalted Butter
- 1 ½ Cups Couscous, uncooked
- ¼ Cup Dried Cranberries
- ¼ Cup Green Onions, diced
- 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.
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.