This is my variation of Whole Foods’ Cranberry Couscous, which I love. When asked to make a side dish for Thanksgiving, this recipe came to mind. I simplified it so that everything can be done in one pot (after all, you need to free up as many burners as possible when cooking a big meal like Thanksgiving). Not only does it taste good, but it smells amazing when you are cooking it.
1 medium red onion, diced
1 T. Herbes de Provence
2 cups Israeli couscous (dry)
3 cups water or vegetable stock
1 cup dried orange-flavored cranberries (can use regular dried cranberries if you cannot find orange-flavored ones)
1 cup frozen peas
1 t. garlic powder
1/2 t. turmeric
1 cup pecans
Salt and pepper, to taste
1. Start by sauteeing the diced onion and Herbes de Provence in some olive oil in a medium-to-large pot.
2. After sauteeing for a few minutes, add the couscous. Saute the onions and couscous for 3-5 minutes.
3. Next add the cranberries, peas and water. Bring to a boil, then reduce heat, cover, and simmer on low for 10-12 minutes. If it is still watery, simmer for another couple of minutes.
4. When the couscous has finished cooking, toss with a fork, and then add the garlic powder and turmeric. Mix everything together.
5. If it seems dry, you can always add a little bit of olive oil.
6. Top with small handful of pecans and serve. Enjoy!