Orange-Cranberry Couscous
"Quick, delicious accompaniment to chicken or pork. My husband and I eat way more of this than we should every time I fix it and it is a good way to get fruit into your diet. This makes an impressive side dish that looks like you spent a lot of effort cooking. The herbs that I use is a mix called McCormick's French Country Herbs Roasting Rub, but RecipeZaar doesn't recognize it so I couldn't name it in the ingredients."
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
5-6
ingredients
- 1 (8 ounce) box couscous
- 1 1⁄4 cups chicken broth or 1 1/4 cups stock
- 3⁄4 cup orange juice (may increase to 1 cup and decrease broth by 1/4 cup)
- 1 teaspoon herbs (if you can't find the McCormick's French Country Herbs, then use Herbes de Provence)
- 1 tablespoon parsley, dried
- salt & pepper
- 1⁄4 cup onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 cup dried cranberries
directions
- Bring broth, juice and seasonings to a boil in a medium saucepan.
- In a small skillet, heat the olive oil and butter, add the onion and saute until onions are almost glassy then add the garlic and finish cooking the onions until transparent. Add contents of skillet (including the oil to the broth mixture).
- When this mixture comes to a boil, turn off heat, pour in couscous and cranberries, stir slightly and cover with lid. Let sit for 15 minutes and then fluff with a fork or spoon. Serve with your choice of chicken or pork.
- CHECK MY DESCRIPTION FOR THE TYPE OF HERBS.
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Reviews
-
Since the McCormick herbs suggested in the author's recipe are no longer available, I used a combo of savory & thyme. The herbs were a little strong for my taste, so I think next time I'll stick with just parsley since the juice itself (I used lemon) imparted a nice flavor. I felt that the herbs competed a little too strongly with the cranberries, but overall it was a very nice side dish. Thanks! -
Really good couscous. I loved the chicken stock/orange juice. The sweetness of the cranberries paired well with the orange. I also used the orange zest. Thanks so much, we really enjoyed this.
RECIPE SUBMITTED BY
I live in the MidWest with my husband of 37 years and our dogs and cat. I serve on a not-for-profit board and participate in other volunteer work in my community along with my career as a skilled nursing home administrator.
I owned my own Victorian gift shop and tea room where I also developed herbal and food products, packaged them and sold them. In addition, I was the chef in the tea room and specialized in preparation of fresh foods as they were ordered and delighting my patrons with homemade pies (crust,filling, topping...the whole enchilada) Cooking is a passion for me and I love to share my ideas with others.
I just put together a recipe booklet featuring 10 of the top cooks in my family - starting with my grandmother. A cookbook was sent to each of my siblings and their children so they could remember and learn about good food and the family members who cooked.
Pet peeves - being told a pie is homemade and discovering that the crust is a premade, commercial crust and the filling is instant pudding.
Favorite cookbook: This is hard as I have over 200 cookbooks but I would say the Better Homes and Gardens Heritage Cook Book published in 1976. This book breaks down the development of America's cooking styles from the Indians and Pilgrims through to the 1930's with tons of history regarding particular recipes. A Not to be Missed Cookbook if you can find it.
