Couscous with Cranberries

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Preparation time:
Cooking time:

Serves: 4-6

Dietary guidance: v v 


2 tbsp butter
½ cup chopped onion
1 garlic clove, minced
½ cup dried cranberries
1 tsp lemon zest
12 ounces couscous
1 tsp salt
2 cups chicken or vegetable stock, boiling
1 tbsp parsley


Melt butter in frying pan over medium heat. Sauté onion and garlic until transparent, being careful not to burn the garlic. Add cranberries, lemon zest, couscous, salt and boiling stock. Mix together. Pour mixture into a 6-cup Pyrex baking dish. Cover the dish with a lid or foil and bake at 375 for 15 minutes. Remove from oven, add parsley and fluff with a fork.
May be served hot or cold.


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