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