Corny Couscous with Dried Cranberries
Submitted by wleeser
Fluffy couscous tossed with sweet corn, dried cranberries, butter, and a hint of cinnamon in chicken broth. A colorful 20-minute side dish that pairs with just about anything.
YIELD
4 servingsPREP
20 minCOOK
15 minREADY
20 minTwenty minutes. That’s all it takes to get a side dish on the table that looks like you actually planned dinner.
Chicken broth, butter, corn, dried cranberries, and a whisper of cinnamon come to a boil, then the couscous goes in and the lid goes on. Five minutes later, fluff it with a fork and it’s done. Sweet pops of cranberry, buttery corn kernels, and fluffy couscous with just a hint of warm spice.
It works alongside roasted chicken, grilled pork, or baked salmon. Honestly, it works alongside just about everything.
Kitchen Tips
- Don’t peek while the couscous steams. Keep the lid on for a full 5 minutes so it absorbs all the broth evenly.
- Use frozen corn, thawed. Canned corn is too soft and watery for this dish.
- The cinnamon should be subtle, not overpowering. Half a teaspoon is just right. You should taste warmth, not dessert.
Ingredients
Directions
In a medium pot, bring the chicken broth, butter and salt just to a boil.
Add the cranberries, corn and cinnamon and stir to combine.
Remove from the heat and stir in the couscous.
Cover and let sit for 5 minutes. Fluff with a fork and serve.
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