Couscous with Cranberries, Mint and Pine Nuts

Often mistaken for a grain, couscous is actually pasta made by mixing semolina (coarsely ground durum wheat) and water and then shaping it into the little "grains" of pasta. The pasta is then coated with flour to prevent it from sticking together. While popular around the world, couscous is a staple in many North African and other Mediterranean countries. This recipe combines fluffy couscous with fresh herbs, toasted pine nuts and tart cranberries.
Makes 8, 3/4-cup servings.
1-1/2 cup Dried Cranberries
2 tbsp Fresh Lemon Juice
1 tbsp Olive Oil
1/4 tsp Kosher Salt
2 cup Boiling Water
2 tsp Ground Cinnamon
1 cup Couscous
2 tbsp Chopped Fresh Mint
2 tbsp 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 until golden brown; set aside until ready for use.
Separate the couscous with a fork and fold in the fresh chopped herbs and toasted pine nuts.
Chef’s Note
Pine nuts are expensive nuts, so be careful when toasting them. It is best to toast them in a medium hot, dry skillet until golden brown and do not leave them unattended. Toasted chopped pecans are a great alternative in this dish.
Nutrition Information
Calories                                   218.4
Protein                                    3.7 g
Carbohydrate                       42.1 g
Total Fat                                  5.1 g
Cholesterol                            0 mg
Sodium                                    79.6 mg
Dietary Fiber                          3.3 g
Sat Fat                                      0.5 g