Cranberry-Apricot Couscous
Israeli couscous simmered with orange juice, dried apricots and cranberries, honey, Dijon mustard, cinnamon, and basil.
Ingredients
- 1/2 Tbsp unsalted butter
- 1/2 cup onion trimmed and diced 1/4"
- 5 cups low sodium vegetable broth
- 3/4 cup orange juice
- 1/2 cup dried apricot chopped 1/4"
- 1/2 cup dried cranberries
- 4 Tbsp honey
- 2 Tbsp olive oil
- 1 1/2 Tbsp Dijon mustard
- 1 ea cinnamon stick
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 11 oz Israeli couscous
- 2 Tbsp fresh basil leaves chopped
Instructions
- In stockpot over medium-high heat, melt butter. Add onion. Saute until translucent, 3 to 5 minutes.
- Add remaining ingredients, except couscous and basil. Bring to a boil.
- Add couscous, stir, and cover. Return to a boil. Reduce heat. Simmer 15 minutes, turn off heat, and chill.*
- To serve, remove cinnamon stick and add basil. Toss gently to mix.
Notes
*This dish would also be great served hot.
Nutrition
Calories: 210kcalCarbohydrates: 43gProtein: 3gFat: 3.5gSaturated Fat: 0.5gTrans Fat: 0gCholesterol: 0mgSodium: 170mgFiber: 3gSugar: 19g
Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.