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I'm the girl, Gracie. Here at GML you can follow my journey of dreaming, working, eating, loving, dancing, and blogging my way through life in NYC.



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cranberry pine nut couscous.

Like I do with many foods, I went through a serious couscous phase a couple of years ago. I must’ve ate couscous 3-4 times a week! I generally eat couscous simply with butter or some crushed nuts, so this batch pretty much knocked my socks off.

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Cranberry Pine Nut Couscous (yields 2-4 servings)

ingredients:

  • 1 cup dry couscous (I used whole wheat)
  • 1 1/4 cups water
  • 1/4 cup pine nuts
  • 1/3 + 1 tbsp dried cranberries
  • 1/2 – 3/4 cup cannellini beans
  • 1/2 cup feta cheese
  • 1/4 cup flat-leaf parsley, chopped
  • 1/2 tbsp olive oil
  • 1 tsp salt

directions:

  1. Add salt and couscous to boiling water. Cover pot, turn off burner, and set timer for 5 minutes.
  2. Toast pine nuts in a stovetop pan for about 5 minutes on medium heat.
  3. When couscous is done, fluff with a fork.
  4. Add beans, cranberries, pine nuts, parsley, and olive oil to couscous, and combine.
  5. Let couscous cool for about 5 minutes before adding the feta cheese.
  6. Couscous can be eaten warm, at room temperature, or chilled.
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TO. DIE. Cranberries + pine nuts + feta is probably one of my favorite flavor combinations ever. And the beans add a great punch of creaminess and protein.

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This makes for a delicious side dish, but it could also work as an entree. You could even take it to the next level by adding more beans or some grilled chicken. Oh, and did I mention that this dish only takes about 15 minutes to make? Not to shabby.

I had about 1 1/2 servings of the couscous and a side salad for dinner.

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23 comments to cranberry pine nut couscous.

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