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Home » Recipes » Curried Pearl Couscous with Cranberries and Almonds
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Curried Pearl Couscous with Cranberries and Almonds

Contributed by: Hannah Voss-Surges from Alimental

Pearl couscous has a wonderful texture, and it’s extremely versatile and easy to prepare. This recipe was not tested by Bob's Red Mill. High Fiber, Lactose Free, Soy Free, Vegan.

  • 1 cup Whole Wheat Pearl Couscous
  • 1 Tbsp Olive Oil
  • 1 Tbsp Lemon Juice
  • 1 Tbsp Penzeys Maharaja Curry Powder (or other high quality curry powder)
  • Salt and Pepper to taste
  • 1/2 cup Cranberries
  • Zest of 1 small Lemon
  • 1/3 cup Almonds, chopped (or use sliced or slivered almonds)
  • 1 small bunch Green Onions, sliced

Directions

Step 1

Cook the couscous according to package instructions and allow to cool slightly.

Step 2

Add oil and lemon juice and stir to coat the couscous. Gradually add the curry powder, followed by salt and pepper. Stir in dried cranberries, lemon zest, and almonds. Add green onion just before serving. Tastes delicious served warm or at room temperature.

Serves 4.
Curried Pearl Couscous with Cranberries and Almonds

Servings: 4

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Products Used in this Recipe

Whole Wheat Pearl Couscous
 Entrees
Whole Wheat Pearl Couscous
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Cranberries
 Baking Aids
Cranberries
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Nutritional Information

Serving Size: 91g
Recipe Yield: 4 		Amount Per
Serving 		% Daily
Value
Calories 290  
Calories from Fat 90  
Total Fat 10g 15%
Saturated Fat 1g 5%
Trans Fat 0g %
Cholesterol 0mg 0%
Sodium 5mg 0%
Potassium g %
Total Carbohydrate 44g 15%
Dietary Fiber 7g 28%
Sugars 11g 0%
Protein 8g 0%
Phosphorus g %
     
     
     
     
* Percent Daily Values (DV) are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.