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Nutrition Facts
Serving Size 1 (126g) Recipe makes 4 servings
Calories 447
Calories from Fat 197		(43%)
Amount Per Serving		%DV
	Total Fat 21.9g	33%
	Saturated Fat 2.4g	11%
	Monounsaturated Fat 7.1g
	Polyunsaturated Fat 11.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 590mg		24%
Potassium 269mg		7%
Total Carbohydrate 58.1g		19%
	Dietary Fiber 5.8g	23%
	Sugars 17.6g
Protein 9.2g		18%
detailed view... how is this calculated?

Curried Couscous With Dried Cranberries

Recipe #134507 | 20 min | 15 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: katie in the UP
Aug 23, 2005

Posted for 2005 Zaar World Tour. This recipe came from the Cooking Network.. Good Deal with Dave Lieberman show.

SERVES 4 (change servings and units)

Ingredients

1 (5 7/8 ounce) box instant couscous
3/4 cup dried sweetened cranberries
1 tablespoon curry powder
1 teaspoon salt
1 teaspoon sugar
1/2 orange, juice of
2-3 tablespoons extra-virgin olive oil
3-4 scallions, trimmed and thinly sliced on an angle
2 tablespoons chopped fresh Italian parsley
1/2 lemon, juice of
3/4 cup chopped walnuts, toasted
fresh ground pepper

Directions

1
Stir the couscous, cranberries, curry powder, salt, and sugar together in a heatproof bowl. Bring water (amount will be listed on package directions) to a boil and pour it over the couscous. Add the orange juice. Give it a big stir, cover the bowl tightly and let it stand, giving it a big stir once or twice, until the water is absorbed and the couscous is tender, about 5 minutes.
2
Fluff up the couscous with a fork. Add the olive oil, scallions, parsley, lemon juice, and walnuts. Stir around until everything is distributed evenly throughout the couscous. Make up to 2 hours ahead of time and keep at room temperature until you're ready to serve. Check the seasonings just before you serve the salad and add salt and pepper, to taste.
3
Note: To toast the walnuts, spread them out on a baking sheet and bake in a 400 degree F oven until they turn a shade darker, about 8 minutes.

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Featured Reviews for This Recipe

From: mamadelogan

On Aug 18, 2008

Yum! I didn't have parsley or lemon so I used basil and the juice of one small lime. I also didn’t have a 5 7/8 box so I used 1 cup of wheat couscous with one cup of chicken broth. I boiled the broth with sugar, salt, curry, orange juice, and Cranberries (to soften them) and then poured it over the dried Couscous and covered it with plastic wrap for 7min and then added the rest of ingrediants. This came out wonderful! Thanks for sharing!

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From: Nanners

On Aug 12, 2008

This is a keeper! Salty, savory, sweet and with a crunch from the walnuts. I used orange flavored craisins. It was very popular at a potluck - someone even asked "who brought the gourmet couscous dish?" It's perfect for a picnic as there's no dairy or mayo. It's good warm, room temperature, and cold.

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From: Cook-a-holic

On Dec 6, 2007

This was great! I dont comment all the often on the recipes I try on Recipezaar, but this was such a good way to make couscous that I am giving it five stars. The curry, cranberries and walnuts are a great blend of flavors. I used cherry flavored cranberries and whole wheat couscous.

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From: Irmgard

On Oct 4, 2006

This is fabulous! I inadvertently left out the olive oil but it still tasted wonderful. We had it with baked chicken breasts but it would be good with pork chops, too. Thanks for sharing!

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Read all 9 reviews