Sunday, February 24, 2013

Cranberry Pomegranate Pearled Couscous

Cranberry Pomegranate Pearled Couscous with Stuffed Artichoke

         I actually made this recipe for Valentine’s Day. It made for a very festive presentation with the red cranberries and pomegranate seeds. I also made stuffed artichokes, but they didn’t turn out so well. In fact, I think they managed to turn Rich and I off of artichokes for a bit. Since we didn’t really like the artichokes, the couscous carried our Valentine’s Day meal. It was bursting with flavor and sweet without being overly so. I usually eat regular couscous so larger pearled consistency was a welcome change. I recommend this meal as a delightful side. It is also a great thing to make in bulk and bring to work for lunchtime.  It is enjoyable warm or cold

1 1/4 cup water

1/2 tsp. cumin

½ tsp. cinnamon
1 cup uncooked pearled (Israeli) couscous

1 tbsp. Earth Balance Butter Spread 

1 tbsp. honey

¼ cup fresh squeezed orange juice
The seeds from one pomegranate
½ cup dried cranberries
½ cup chickpeas


1.    Add water, cumin, and cinnamon to a pot and bring to a boil.
2.    Once the water boils, add the couscous, bring the temperature down to simmer, and add the lid to the pot. Cook this way for 8-10 minutes. It is done when the couscous is tender upon biting. 
3.    Mix in Earth Balance and honey until the honey is dissolved.
4.    Place this mixture in a larger mixing bowl.
5.    Add orange juice, pomegranate seeds, dried cranberries, and chickpeas. Stir until blended.
6.    Serve warm or cold.

1 comment:

  1. This looks delicious. I made something similar only with quinoa. Great recipe!