Couscous Pilaf with Roasted Pistachios and Cranberries
1 cup low-sodium chicken broth
1 1/4 cups water
2 T olive oil
1/2 cup chopped shallots
2 cups couscous
1/2 cup pistachio nuts, shelled and roasted
1/4 cup dried cranberries
salt and pepper
Bring broth and water to a boil in a small saucepan. Heat olive oil in a medium saucepan over medium heat. Add shallots and saute until soft, approx. 3 minutes. Stir in couscous. Add broth and water and cover.
Remove from heat and let stand for 5 minutes. Add pistachios and cranberries and fluff with fork. Add salt and pepper to taste.
1 cup low-sodium chicken broth
1 1/4 cups water
2 T olive oil
1/2 cup chopped shallots
2 cups couscous
1/2 cup pistachio nuts, shelled and roasted
1/4 cup dried cranberries
salt and pepper
Bring broth and water to a boil in a small saucepan. Heat olive oil in a medium saucepan over medium heat. Add shallots and saute until soft, approx. 3 minutes. Stir in couscous. Add broth and water and cover.
Remove from heat and let stand for 5 minutes. Add pistachios and cranberries and fluff with fork. Add salt and pepper to taste.
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