I’m gonna keep this short and sweet. Because that’s what this recipe is. Short and sweet. Not in the literal sense of short or sweet, but it’s easy and delicious, and isn't that all that really matters?
It is. Especially in recipes like this.
My friend Nick recommended the flavor combination of mint and cranberries in couscous, and let me say that it was one of the best recommendations that I’ve gotten in a while. The mint and cranberries really compliment each other more than I’d anticipated, and the slightly salty couscous helps to tie the flavors together even more.
I’d make this again in a heartbeat... if I hadn’t already stolen all the mint off of my roommate’s plant. So I guess I’ll just have to wait for another day. But when that day comes and that mint plant has leaves again I’ll be jumping onto this recipe faster than you can say yum.
In all honesty this recipe takes about ten minutes. Five if you’re coordinated, but I wouldn’t know what that’s like. So, try this now. If you get everything ready before hand this recipe will be ready before you know it. Try it, you won’t regret it.
Here’s what you’ll need:
1 cup couscous
1 1/2 - 2 cups chicken broth
2 tbsp butter
1/2 cup dried cranberries
2 - 4 tbsp fresh mint
1/2 cup chopped almonds
In a medium sauce pan melt butter and add couscous. Coat couscous in butter and add broth. Bring the broth to a simmer and cover. Cook for five minutes and place aside.
Chop mint, cranberries, and almonds and place in a bowl. Add couscous and mix together. Serve warm or hot depending on your preference.