Cranberry Couscous

My friend passed on a delicious cranberry couscous recipe to me a few years back (via¬†, and I’ve made it here and there, usually for potlucks (with a few modifications). However, when I clicked¬†back on the recipe link recently, the original recipe had completely changed! Not sure when that happened, but I really like the first version, so here it is with the modifications (you can compare it to the recipe that’s currently up, linked above– there are pretty significant differences). I made it for Thanksgiving last week but I feel like the cranberries make it also appropriate for a Christmas meal, don’t you? ūüôā Recipe below is technically for 6, but I’d say that as a side, it can serve 8-10.

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  • 1 cup water
  • 3/4 cup uncooked¬†couscous
  • 3/4 cup dried¬†cranberries
  • 1/2 cup chopped carrots
  • 1/2 cup chopped seeded cucumber
  • 1/4 cup chopped sliced red onion
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon olive or canola oil
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup sliced almonds, toasted
  • juice from 1/4 orange

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All the ingredients– note that I only used 1/4 the orange, 1/4 of the onion, and 1 large persian cucumber and carrot each.

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In a saucepan, bring water to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5 minutes. Fluff with a fork. Cool for 10 minutes. Seed and chop cucumbers, carrots,  and onions.

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In a bowl, combine the couscous, cranberries, carrots, cucumber and red onion. In a small bowl, combine the vinegar, oil, mustard, salt, pepper, and juice of orange.

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Pour dressing over couscous mixture; mix well. Cover and refrigerate. Toast sliced almonds by stirring on pan at medium-high heat. Turn heat to low as soon as almonds begin to brown. Tip: It will take awhile for the almonds to start browning, but once they do, they will burn fast, so watch carefully!

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Just before serving, mix in almonds. This dish explodes with so many different flavors/textures… sweet, salty, soft, crunchy, chewy, etc. Party in your mouth!

I’d recommend you make this dish at least half a day before serving, to allow the couscous to soak in the flavors of the dressing. If you’re in a time crunch, let it sit for at least a couple hours in the fridge.