Cranberry –Walnut Couscous

 

½ cup dried cranberries

2 ½ cups broth

1 T olive oil

½ cup chopped onion

1 T minced garlic

1 tsp salt

¼ tsp pepper

1 ¼ cups couscous

½ cup chopped walnuts, toasted

¼ cup chopped mint

 

Rehydrate the cranberries: bring cranberries and ½ cup broth to a boil in a small saucepan over med-high heat.  Remove from heat and allow to steep until cranberries are plump – about 10 min.  Set aside.

 

Make the couscous: heat oil in a med saucepan over med-high heat.  Add the onions and cook until translucent – about 5 min.  Add garlic and gook until golden – about 2 in.  Add the r4emaining broth, slat, and pepper and bring to a boil.  Immediately stir in the couscous, cover, and remove from heat.  Let the couscous stand 5 min.  Remove cover and use fork to separate and fluff the couscous grains.  Stir in the walnuts, plumped cranberries, and mint.  Serve warm or at room temp.