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