Wake up your couscous pilaf with a delicious blend of almonds, coconut, and dried cranberries.
Ingredients
- butter-flavored cooking spray:
- almonds: 0.33333 cup (chopped)
- coconut: 0.33333 cup (shredded)
- cranberries: 0.33333 cup (dried)
- fat-free, reduced-sodium chicken broth: 1 cup
- uncooked couscous: 1 cup
Metric Conversion
Stages of cooking
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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.
-
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.
