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Curried Cranberry Couscous Pilaf

Curried Cranberry Couscous Pilaf – an easy yet elegant side dish of Israeli couscous tossed with chickpeas, dried fruit and nuts.

Welcome to my internal panic attack. You see, once you’ve spent time and money on a culinary education, people think you’re a “chef.” You feel like you’re expected to contribute more than a fruit salad to potluck get-togethers. Of course, this is probably all in my head. My family and friends would be perfectly welcoming if I showed up with some chopped watermelon and pineapple. But in my brain, I psych myself out. “They know I’m capable of something better! I have to make something! It’s gotta be good!”

 Seriously, every single get-together that I attend where I’m requested to bring a dish, I go through a huge internal struggle. What will I make? Will everybody like it? Is it TOO fancy? Is it too simple? Does it fit the theme of the party? Oh, who cares if it does? What if people don’t know what coriander chutney is? (they didn’t).

I realize I’m making myself sound like the most OCD party guest ever. I mean, seriously, who thinks this much about what flavor of chicken wings they’ll bring to a football-watching party or something? It’s like my culinary education is a blessing and a curse. I’m cursed to over think potluck side dishes for the rest of my life.

Curried Cranberry Couscous Pilaf – an easy yet elegant side dish of Israeli couscous tossed with chickpeas, dried fruit and nuts.

Israeli couscous pilaf is my secret weapon. I take it to parties all the time, and people think I’m all fancy-pants (I am). But it’s not too fancy, because if any other guest is a bit leery of it, you just say “oh, it’s just little bits of pasta. Try it!” And as soon as people hear “pasta,” they stop listening to you babble and start shoveling it onto their plate. And then you’ve won. You’ve won the potluck.

Couscous is the ultimate blank canvas – you can spice it up with whatever flavor you want, and stir in any herbs, dried fruit, nuts or veggies you have around. Here, I made a curried couscous with chickpeas and Naturebox Cranberry Jubilee, which is a combination of dried cranberries, pumpkin seeds, sunflower seeds, almonds, dried papaya, raisins, brazil nuts, and dried apples. Use whatever dried fruits and nuts you like best, and stir up your own version!

Curried Cranberry Couscous Pilaf – an easy yet elegant side dish of Israeli couscous tossed with chickpeas, dried fruit and nuts.

 

 
Curried Cranberry Couscous Pilaf

Prep Time: 5 minutes

Cook Time: 10 minutes

Yield: 4 servings

Curried Cranberry Couscous Pilaf

Ingredients

  • 1-1/2 cups vegetable stock
  • 1 cup Israeli couscous
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon kosher salt
  • 1/2 cup chickpeas, rinsed and drained
  • 1/2 cup Naturebox Cranberry Jubilee
  • 1 tablespoons olive oil
  • 2 tablespoons chopped fresh parsley

Instructions

  1. In medium saucepan, bring vegetable stock to a boil over medium-high heat. Stir in couscous, curry powder and salt. Reduce heat to medium; cook 8 to 10 minutes or until couscous is tender. Drain off any remaining liquid.
  2. Add chickpeas, Cranberry Jubilee, and oil; toss to combine. Transfer to serving bowl; garnish with parsley.

This recipe originally appeared here on the Naturebox blog

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Want to try the Cranberry Jubilee I used for this recipe? Give NatureBox a try:  click here and use the code “FOXES10″ at checkout to receive $10 off your first box!

13 Responses to “Curried Cranberry Couscous Pilaf”

  1. Jane's Adventures in Dinner — June 26, 2013 at 8:10 am

    Girl! I do the same thing! The angst!

    Reply

    • Lori | Foxes Love Lemons replied: — June 26th, 2013 @ 10:54 pm

      Seriously, what is wrong with us? We need a support group!

  2. Jane's Adventures in Dinner — June 26, 2013 at 1:10 pm

    Girl! I do the same thing! The angst!

    Reply

  3. Tara — July 8, 2013 at 11:48 am

    Totally drooling over your pictures, what a great recipe!!

    Reply

  4. Tara — July 8, 2013 at 4:48 pm

    Totally drooling over your pictures, what a great recipe!!

    Reply

  5. Lori @ Foxes Love Lemons — July 8, 2013 at 4:56 pm

    Aw, thanks so much Tara!

    Reply

  6. Linda Polak — July 8, 2013 at 1:33 pm

    I go through exactly the same type of internal struggle over what to serve to guests as well. And, you’re right, nobody else even cares! Why do we do this to ourselves? We’re perfectionists. (Of course, I know what coriander chutney is!)

    Reply

    • Lori | Foxes Love Lemons replied: — July 9th, 2013 @ 8:22 am

      Haha I’m so glad somebody else feels my pain :) I kind of relaxed a little for the 4th of July and just took coleslaw and pasta salad :)

  7. Linda Polak — July 8, 2013 at 6:33 pm

    I go through exactly the same type of internal struggle over what to serve to guests as well. And, you’re right, nobody else even cares! Why do we do this to ourselves? We’re perfectionists. (Of course, I know what coriander chutney is!)

    Reply

  8. Lori @ Foxes Love Lemons — July 9, 2013 at 1:22 pm

    Haha I’m so glad somebody else feels my pain :) I kind of relaxed a little for the 4th of July and just took coleslaw and pasta salad :)

    Reply

  9. Lori @ Foxes Love Lemons — August 24, 2013 at 1:18 pm

    Seriously, what is wrong with us? We need a support group!

    Reply

  10. Pingback: Curried Pork Sliders with Peanut Sauce and Apple Slaw #SundaySupper - Foxes Loves Lemons

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