2tablespoonschopped fresh mintplus more for garnish; OPTIONAL
Gather and prep ingredients.
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 boil.
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.
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