Department of Food and Nutrition Services,
University of Iowa Hospitals
and Clinics
Peer Review Status: Internally Peer Reviewed
Creation Date: May 2004
Last Revision Date: May 2004
Cranberry Couscous
From the recipe collection of Jeni
3 Tbsp. olive oil
3/4 cup chopped celery
1 cup couscous
2 cups stock or water
1/2 tsp. salt
1/2 cup dextrose-dried cranberries
1/2 tsp. ground cinnamon
1/2 tsp. crushed cardamom seeds
1/2 cup shelled, chopped pistachio nuts
Heat oil in saucepan. Add celery and sauté over low heat for 5
minutes. Add couscous. Sauté, stirring for 2 minutes. Add
stock, salt, dried cranberries, cinnamon, and cardamom. Bring to boil,
cover, reduce heat, and simmer until all the water is absorbed. Stir
in pistachios. Fluff mixture with fork.
Hints: This is good served as a stuffing for a crown roast of lamb, with
game or roast turkey.