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Herbed Cranberry Couscous

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Recipe Ingredients

  • 250g couscous
  • boiling water, to cover 30ml olive oil
  • 1 red onion, thinly diced 2 cloves garlic, crushed 10ml fresh basil, finely chopped
  • 10ml thyme, leaves removed from stems 10ml coriander, finely chopped
  • 10ml parsley, finely chopped
  • 125ml dried cranberries

Recipe Directions

  1. Place the couscous in a large, wide dish and pour over boiling water to cover. (See packaging instructions for exact amounts.)
  2. Cover with clingfilm and set aside for about 15 minutes until the granules swell up and are cooked.
  3. In the meantime, heat the oil in a large frying pan. Sauté the onion for 2 minutes. Add the garlic and cook for 30 seconds. Add the herbs and stir to combine.
  4. Once the couscous is ready, fluff it using a fork to loosen the granules and add to the sautéed mixture. Cook for 2 minutes until combined, then stir in the cranberries.

Each Serving:

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