With the holidays upon us, here is a festive new side dish for you to try. Zack found this recipe on the Country Living website via Google. It was tasty. We both agreed that our favorite part was the crunch of the walnuts.
Here's what you need:
1/2 cups dried cranberries
2 1/2 cups low-sodium chicken broth
1 Tbsp olive oil
2 medium cloves of garlic, minced
1 1/4 cup couscous
1/2 cup chopped walnuts
Salt and pepper to taste
Here's what you do:
In a medium saucepan, combine 1/2 cup chicken stock and dried cranberries and bring to a boil. Once boiling, remove from heat and allow the berries to steep and re-hydrate the berries.
Strain the berries from the chicken stock and set the berries aside.
Using the remaining chicken stock from the cranberry re-hydration, add the remaining 2 cups of chicken stock and the garlic to the saucepan. Bring that back to a boil.
Meanwhile, chop the walnuts and toast over low heat on the stove top. Let those toast for a few minutes to release the oils. They'll smell extra nutty when they're ready. Be careful not to burn them!
Once your chicken stock is boiling, add the couscous. Cover and remove from the heat.
Let the couscous sit for 5 minutes to soak up all of the stock. Remove lid and fluff like you would rice.
Add the cranberries and walnuts.
Taste the couscous and add salt and pepper to your taste. We liked the hint of sweetness.
The original recipe called for chopped mint, which we thought would be nice, but we didn't have any on hand. We actually had all of the remaining ingredients in the pantry, so we decided we'd save the mint for next time.