Couscous is a staple of North African cuisine. Couscous can be found in Middle Eastern markets and can often be found in large to mid-sized supermarkets in the pasta or dried beans aisle. Serve this side dish with Renaissance Chops or along side Grilled Greek-Style Pork Roast with Yogurt Sauce.
1 (14.5-ounce) can vegetable broth
1/4 cup water
1 tablespoon dried minced onion
1 teaspoon ground coriander
1/2 teaspoon sweet paprika
1/4 teaspoon ground cinnamon
1/4 teaspoon ground red pepper (cayenne)
1/2 cup (2 1/2 ounce package) pine nuts
1/4 cup chopped dried apricots
1/4 cup chopped dried cranberries
1 (10 ounce) package couscous (about 1 2/3 cups)
2 tablespoons fresh parsley leaves, chopped
- In medium saucepan, bring all ingredients except couscous and parsley to boil over high heat. Stir in couscous; remove from heat. Cover and let stand 5 minutes; stir in parsley.
Makes 6 to 8 servings.
Recipe provided courtesy of National Pork Board.