Jessie Bea Eats!

Israeli Couscous with Toasted Pine Nuts and Cranberries

Serves 2.  You can probably double it without a problem.  The vegetable amounts are approximate, the couscous and broth amounts are not.

• 1/4 cup chopped carrots
• 1/4 cup diced red onion
• 1 clove minced garlic
• 1 tbsp pine nuts
• 1 cup Israeli couscous
• 1 1/4 cups vegetable broth (or water)
• handful fresh cranberries (or dried, if you’re a wimp)
• handful baby spinach

Saute the onions in a very small amount of olive oil and a sprinkle of salt and pepper until soft.  Add the carrots, garlic, and pine nuts.  Cook for 3 or 4 minutes over medium heat.  Add couscous and toast for a few minutes, stirring frequently.  Add the broth and cranberries and bring to a boil.  Reduce heat to a simmer and cover.  Cook for 8-10 minutes, or until the couscous is tender.  Add baby spinach and salt and pepper.  Serve hot or at room temperature.