Sweet-tart cranberries combine with crunchy pepitas and fresh orange in this simple, versatile couscous dish. Serve it warm as a side dish or cold as a salad: either way, Cranberry Orange Pearl Couscous is a perfect complement to any light meal!
Melt butter in a large, heavy bottom skillet over MEDIUM-HIGH heat.Add the couscous to melted butter and sauté, stirring constantly, until it just begins to turn golden, about 3-4 minutes.Add the raw pumpkin seeds to the couscous. Continue to stir until most of the couscous is golden brown, another 3-4 minutes.
Immediately add the chicken broth to couscous. Bring the couscous mixture to a simmer.
Reduce heat to LOW, and simmer for 8-10 minutes, stirring frequently, until most of the liquid is absorbed and the couscous is al dente. (You may need to add a little extra chicken broth; if so, do so sparingly.)Remove from heat.
Stir in dried cranberries, orange juice, and orange zest. Add red pepper flakes at this time, if desired. Cover and allow to sit for at least 10 minutes.
Season as needed with salt and pepper. Stir in chopped fresh mint. Garnish with additional fresh mint. Serve warm or cold.
Notes
We highly recommend using pearl couscous for this recipe; however, it can be made with any variety of couscous. Cooking times are dependent upon the manufacturer, but generally:
Moroccan couscous, the smallest variety, takes 5-6 minutes to cook al dente. (Moroccan couscous is usually steamed rather than cooked.)
Pearl (Isreali) couscous (recommended) takes 8-10 minutes to cook al dente.
Lebanese couscous, the largest variety, takes 23-25 minutes to cook al dente.