This healthy side dish wasn’t all that planned. I knew I wanted to make some type of couscous to go with our lemon-parsley pork chops. I knew I would add lemon zest and some parsley to mirror the pork chops, but I didn’t want a boring dish with the exact same flavor profile. On a whim, I decided to add some pine nuts, dried cranberries, and a little feta. It turned out great! The acidity and creaminess from the feta balanced so well with the sweet, tart cranberries. As an added bonus, it looked beautiful on the plate and tastes great at room temperature. You can’t go wrong with that!
Couscous with Dried Cranberries and Pine Nuts
an “Apple a Day” original
1 14/ c. water
2 tsp. canola or olive oil
juice of half a lemon
1 c. instant whole-wheat couscous
1/3 c. dried cranberries
1/4 c. chopped parsley
1/4 c. pine nuts, toasted
zest of half a lemon
1/4 c. feta cheese, crumbled
salt and pepper to taste
1. In a medium pot over medium heat, bring water, oil, and lemon juice to a boil. Stir in couscous, cover, and let sit, covered, for five minutes.
2. Remove lid and fluff with a fork. Add cranberries, parsley, pine nuts, and lemon zest. Using a rubber spatula, gently incorporate the ingredients.
3. Either put in a serving bowl or on individual plates or bowls. Top with feta and serve.
one year ago: dirty risotto
two years ago: Meyer lemon ice cream