Couscous Pilaf with Almonds, Coconut, and Cranberries recipe

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Ingredients

butter-flavored cooking spray
⅓ cup chopped almonds
⅓ cup shredded coconut
⅓ cup dried cranberries
1 cup fat-free, reduced-sodium chicken broth
1 cup uncooked couscous

Nutrition Info

271.4 calories
carbohydrate: 46.7 g
cholesterol: : -
fat: 6.1 g
fiber: 4.5 g
protein: 8 g
saturatedFat: 2 g
servingSize: -
sodium: 118.8 mg
sugar: 9.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat a skillet over medium heat and grease with cooking spray. Add almonds, cook, stirring constantly, until slightly browned, about 2 minutes. Add coconut, cook and stir until almonds and coconut are fully toasted, 3 to 4 minutes. Add cranberries, cook until cranberries are heated through, about 1 minute more.

  2. Bring chicken broth to a boil in a pot. Remove from heat and add couscous. Stir, cover, and let sit until tender, 4 to 5 minutes. Add the almonds, coconut, and cranberries, stir to blend.

Recipe Yield

2 cups couscous

Recipe Note

Wake up your couscous pilaf with a delicious blend of almonds, coconut, and dried cranberries.

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