Cranberry Pecan Couscous

Rather than serving the same old plain rice or mashed potatoes with your chicken dinner, try this fragrant couscous side dish recipe with dried cranberries and toasted pecans. It's quick to prepare and will please everyone at your table.



Heat the butter or oil in a medium-sized saucepan over medium heat. Stir in the onion and celery and cook over medium heat until the onion is translucent and golden, about 5 minutes.

Stir in the water, Kitchen Accomplice Chicken Broth Concentrate or Chicken Bone Broth Concentrate, and orange juice. Add the couscous, stirring to combine, and bring the mixture to a boil. Immediately turn the heat to low, stir in the cranberries, and cover the pan, and cook until all the liquid has evaporated, 5-7 minutes.

Remove the cover and fluff the couscous with a fork. Stir in the pecans, orange zest and parsley, and season to taste with salt and pepper.

Serves 6.

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