Couscous Pilaf with Almonds, Coconut, and Cranberries
Wake up your couscous pilaf with a delicious blend of almonds, coconut, and dried cranberries.
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- butter-flavored cooking spray
- ⅓cup chopped almonds
- ⅓cup shredded coconut
- ⅓cup dried cranberries
- 1cup fat-free, reduced-sodium chicken broth
- 1cup uncooked couscous
Instructions
Step 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.Step 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.