Orange Couscous with Cranberries and Cashews

Orange Couscous with Cranberries and Cashews

I realized while typing out this recipe that it would make a very festive Christmas side dish. And here we are on the first 80+ degree day of summer! You don’t have to wait for Christmas to make this couscous. Dotted with green onions, sweet dried cranberries, and roasted cashews, and tossed in a maple-orange vinaigrette, it’s light and fresh and perfect year-round! I served it with Parmesan and panko crusted thin-cut pork chops and steamed green beans. It would be excellent with chicken kebabs or grilled shrimp or fish or just about anything.

Ingredients

  • 3/4 cup couscous (I used whole wheat)
  • 1 cup water or low-sodium chicken/vegetable broth
  • zest of 1/2 orange
  • 2 Tbsp. fresh orange juice
  • 1 tsp. pure maple syrup
  • 1 Tbsp. olive oil
  • 1/3 cup dried cranberries
  • 1/3 cup roasted cashews, roughly chopped
  • 2-3 green onions, thinly sliced
  • salt and freshly ground black pepper, to taste
Read the whole recipe on A Hint of Honey