Ingredients
Equipment
Mixing bowl
small soup pot
Cooking Instructions
- Pour the vegetable broth into a medium saucepan. Add 1 tablespoon of olive oil and ¼ teaspoon salt, then bring the liquid to a boil over medium-high heat.
- Remove the saucepan from the heat and stir in the dry couscous. Make sure all the grains are moistened by the hot broth.
- Cover the saucepan immediately and allow the couscous to stand for approximately 5 minutes, or according to the package directions, until the liquid has been absorbed.
- Remove the lid and gently fluff the couscous with a fork. Separate any clumps without pressing or mashing the grains. Transfer to a large mixing bowl and allow it to cool slightly.
- Place the sliced almonds in a dry skillet over medium-low heat. Toast for approximately 3–5 minutes, stirring frequently, until lightly golden and fragrant. Transfer them immediately to a plate to prevent further browning.
- If the dried cranberries are particularly firm, place them in a small bowl with a few tablespoons of warm water for approximately 5 minutes. Drain thoroughly before adding them to the couscous.
- Finely chop the parsley and optional mint. Thinly slice the scallions, using both the white and green portions.
- In a small bowl, whisk together the olive oil, lemon juice, lemon zest, optional honey or maple syrup, black pepper, and a small pinch of salt.
- Add the dried cranberries, chopped parsley, mint, scallions, and optional cinnamon to the couscous. Toss gently to distribute the ingredients evenly.
- Pour the lemon dressing over the couscous and mix with a fork or large spoon until the grains are lightly coated.
- Fold in most of the toasted almonds, reserving approximately 1 tablespoon for garnish.
- Taste the couscous and adjust the lemon juice, salt, or black pepper if necessary. Transfer to a serving bowl, sprinkle with the reserved almonds and parsley leaves, and serve with lemon wedges.
Nutrition
Notes
Use the correct couscous: This recipe is designed for small Moroccan-style couscous, which absorbs hot liquid without prolonged cooking. Israeli pearl couscous is larger and requires simmering, so it cannot be prepared using the same method.
Keep the couscous fluffy: Follow the liquid ratio recommended on the couscous package, as brands can vary. Fluff the grains with a fork immediately after they finish absorbing the broth to prevent large clumps.
Toast the almonds carefully: Sliced almonds can brown quickly because they are thin. Stir frequently and remove them from the skillet as soon as they turn lightly golden. Overtoasted almonds can develop a bitter flavor.
Adjust cranberry sweetness: Sweetened dried cranberries are commonly available and may provide enough sweetness without additional honey or maple syrup. Taste the finished dish before adding more sweetener.
Add almonds shortly before serving: If preparing the couscous in advance, store the toasted almonds separately and mix them in just before serving. This helps maintain their crunch.
Make-ahead and storage: Refrigerate the prepared couscous promptly in a covered container and use within 3-4 days. Serve chilled or bring briefly to room temperature before serving, keeping total time outside refrigeration within safe limits.
Keep the couscous fluffy: Follow the liquid ratio recommended on the couscous package, as brands can vary. Fluff the grains with a fork immediately after they finish absorbing the broth to prevent large clumps.
Toast the almonds carefully: Sliced almonds can brown quickly because they are thin. Stir frequently and remove them from the skillet as soon as they turn lightly golden. Overtoasted almonds can develop a bitter flavor.
Adjust cranberry sweetness: Sweetened dried cranberries are commonly available and may provide enough sweetness without additional honey or maple syrup. Taste the finished dish before adding more sweetener.
Add almonds shortly before serving: If preparing the couscous in advance, store the toasted almonds separately and mix them in just before serving. This helps maintain their crunch.
Make-ahead and storage: Refrigerate the prepared couscous promptly in a covered container and use within 3-4 days. Serve chilled or bring briefly to room temperature before serving, keeping total time outside refrigeration within safe limits.