Couscous Pilaf with Almonds, Coconut, and Cranberries

Ingredients and Weight:

• 2 cups (300g) long-grain couscous
• 4 cups (950ml) low-sodium vegetable broth
• 1 cup (165g) sliced almonds
• 1 cup (120g) shredded unsweetened coconut
• 1/2 cup (100g) dried cranberries
• 1/4 cup (60ml) olive oil
• 1 medium onion, chopped (about 1 cup)
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Preparation Time:

15 minutes

Cooking Time:

20 minutes

Difficulty Level:

3 (Moderate)

Preparation Method Steps:

1. Heat olive oil in a large skillet over medium heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic, oregano, cumin, salt, and pepper. Cook for 1 minute more until fragrant.
4. Stir in couscous and cook for 1-2 minutes until lightly toasted.
5. Add vegetable broth and bring to a boil.
6. Reduce heat to low, cover, and simmer for 15 minutes, or until couscous is tender and all liquid is absorbed.
7. Remove from heat and stir in almonds, coconut, and cranberries.

Nutritional Information:

Per serving (1/8 recipe):

• Calories: 350
• Fat: 15g
• Saturated Fat: 2.5g
• Cholesterol: 0mg
• Sodium: 300mg
• Carbohydrates: 45g
• Fiber: 5g
• Protein: 10g

Dish Characteristics:

• Aromatic and flavorful pilaf with a blend of savory and sweet notes
• Tender and fluffy couscous
• Crunchy almonds and shredded coconut
• Tart cranberries that add a touch of brightness
• Suitable for American taste preferences

User Comments:

• "This pilaf was a delightful surprise! The flavors were perfectly balanced and the texture was amazing."
• "I loved the addition of almonds, coconut, and cranberries. It made the pilaf feel special."
• "I'm not usually a fan of couscous, but this recipe changed my mind. It was so flavorful and satisfying."
• "This pilaf is perfect for a dinner party or special occasion. It's easy to make and always impresses my guests."
• "I highly recommend this recipe to anyone looking for a delicious and easy-to-make side dish."

Special Precautions and Tips:

• Use a fine-grain couscous for best results.
• If you don't have shredded coconut, you can use unsweetened flaked coconut and blend it in a food processor.
• Toast the almonds slightly before adding them to the pilaf for extra crunch.
• Serve the pilaf warm with additional chopped fresh herbs or a drizzle of olive oil for garnish.