Apricot Cranberry Couscous

Couscous is the perfect side dish for a busy weekday.  It takes minutes to prepare from start to finish.  I was inspired by the Goodhousekeeping's cookbook Grains!, to come up with the flavor combination for this dish.  I am also entering it in this week's BSI (Blogger Secret Ingredient).  Each week a new host picks an ingredient and anyone (food blogger or not) can submit a recipe.  This week's host is Dana @ Foodforthought and this week's ingredient is....you guessed it...couscous!  For more on BSI, go here.

Like any couscous dish, this is simple to prepare.  I think it would be best served with some kind of poultry because of it's slight sweet nature.  I liked the crunch of the pistachios added at the end.

Apricot Cranberry Couscous adapted from Grains!

Servings - 6   Serving size - approx. 1/3 cup   Points plus per svg - 5 points+

Calories - 187.8,   Total Fat - 3.3g,   Carb. - 34.9g,  Protein - 5.3g,  Fiber - 3.1g

1 tsp. olive oil

1 small onion, chopped

1 cup low sodium, fat free chicken stock

1/4 cup orange juice

1/2 tsp salt

6 dried apricots, cut into strips

 1/4 cup dried cranberries

1 cup whole wheat couscous

1/4 cup salted and shelled pistachios, chopped

1.  Heat 2 quart saucepan over med heat.  Add olive oil and onions.  Cook until softened, about 5 minutes.  

2.  Add chicken stock, orange juice, salt, apricots, and cranberries to pan.  Let come to boil.  Turn heat down, and simmer for 2 minutes.  

3.  Turn off heat, and add couscous.  Cover and let sit for 5 minutes.  

4.  After 5 minutes, add pistachios and mix with fork, fluffing up couscous as you mix. 

PRINTABLE RECIPE

Don't forget to check back tomorrow.  I will unveil a product I have been testing and offer you a chance to try it for yourself.