1-1/2 cups dried cranberries
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1/4 teaspoon kosher salt
2 cups boiling water
2 teaspoons ground cinnamon
1 cup couscous
2 tablespoons chopped fresh mint
2 tablespoons fresh chopped parsley
1/4 cup pine nuts
In a large bowl, combine couscous with cinnamon, cranberries, salt, oil and lemon juice. Add boiling water, cover bowl and let everything steam for 10 to 15 minutes.
Toast pine nuts in a medium-hot dry skillet until golden brown and do not leave unattended. Set aside until ready for use.
Separate the couscous with a fork and fold in the fresh chopped herbs and toasted pine nuts.
This recipe yields eight 3/4-cup portions, each containing:
4 grams protein
42 grams carbohydrate
5 grams total fat
80 milligrams sodium
3 grams fiber
— Recipe from Morrison Healthcare, food service provider for Upstate Medical University
This article appears in the fall 2015 issue of Upstate Health magazine.