Cranberry Couscous

Cranberry Couscous


Serves 4

2 cups vegetable stock
1 tablespoon butter
½ teaspoon sea salt
1 ¾ cups couscous
¼ cup Paradise Meadow® sweetened dried cranberries
¼ cup lightly toasted walnuts, chopped


In a medium stockpot combine the vegetable stock, butter and salt. Bring to a boil and stir in the couscous and the cranberries. Cover, and simmer for approximately five minutes or per the instructions on the couscous package. Remove from the heat and let sit for 10-15 minutes or until all the liquid is absorbed.  Just prior to serving, fluff with a fork and add the toasted walnuts. 

Credit to: Rubies in the Sand by: Bonnie Kavanagh and Fred Bottomley.