Quick Couscous Recipe: Cranberry-Curry Couscous in a Hurry

By Latham Thomas

When we’re dealing with our busy lives, the last thing that we often want to think about is spending the time to plan and make a nutritious meal. Grabbing a snack bar for lunch and ordering takeout for dinner certainly cut down time, it’s just too bad they leave us feeling half-dead by the afternoon and lethargic in the evening. Now, when it comes to making a quick snack or a healthy side for dinner, whip up a batch of this Cranberry-Curry Couscous in a Hurry. In just 10 minutes, you’ll have a flavorful and healthy dish that we promise will take your mind off takeout.

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Cranberry-Curry Couscous

2 cups couscous
2 cups boiling vegetable stock
1 tsp curry powder
1 tsp finely diced preserved lemon
1 shallot finely diced
3 tbsp extra virgin olive oil
½ cup dried cranberries
Sea salt & fresh ground pepper
Parsley for garnish (optional)

A healthy muffin to get your day started right!

Place couscous in a large bowl, mix the hot stock with curry powder, preserved lemon, shallot and olive oil. Stir and pour over the couscous, add the cranberries and immediately cover. Let rest 10 minutes. Uncover and fluff with fork. Season with salt and pepper and garnish with parsley, if desired.

Cut down on a secret source of waste with no effort.

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