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.
