Couscous Pilaf with Almonds, Coconut, and Cranberries
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Ingredients24 m servings 271 cals
Original recipe yields 4 servings (2 cups couscous)
- Heat a skillet over medium heat and grease with cooking spray. Add almonds; cook, stirring constantly, until slightly browned, about 2 minutes. Add coconut; cook and stir until almonds and coconut are fully toasted, 3 to 4 minutes. Add cranberries; cook until cranberries are heated through, about 1 minute more.
- Bring chicken broth to a boil in a pot. Remove from heat and add couscous. Stir, cover, and let sit until tender, 4 to 5 minutes. Add the almonds, coconut, and cranberries; stir to blend.
Per Serving: 271 calories; 6.1 g fat; 46.7 g carbohydrates; 8 g protein; 0 mg cholesterol; 119 mg sodium. Full nutrition