Sweet couscous with dried fruits and nuts
Votes: 1
Time: 15 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 565, total fat 16 G., saturated fats 2 G., proteins 13 G., carbohydrates 95 G., fiber 6 G., cholesterol 0 mg, sodium 14 mg, sugar 31 G.
Calories 565, total fat 16 G., saturated fats 2 G., proteins 13 G., carbohydrates 95 G., fiber 6 G., cholesterol 0 mg, sodium 14 mg, sugar 31 G.
Sweet couscous filled with dried fruits and nuts is a healthy snack that's also perfect for breakfast instead of regular oatmeal. Dried cranberries and cherries offer a pleasant tartness that balances the couscous's sweetness, while crunchy nuts add texture. Chopped hazelnuts can be added along with the almonds.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 and 1/3 cups of water
- 0.5 cups of sugar
- 1/3 cup dried cranberries
- 1/3 cup chopped dried apricots
- 1/3 cup dried cherries, chopped
- 2.5 tbsp. (approximately 450 g) couscous
- 0.5 cup chopped roasted almonds
- 1/4 cup olive oil
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Recipes with similar ingredients: couscous grain, dried apricots, dried cherries, almond, dried cranberries
Cooking the dish according to the recipe:
- In a medium saucepan, combine the water, sugar, cranberries, dried apricots, and cherries. Bring to a boil over medium-high heat, stirring constantly, until the sugar dissolves, about 2 minutes. Add the couscous and remove from the heat. Cover the saucepan with a tight-fitting lid and let the couscous steam until it absorbs all the liquid, about 5-7 minutes.
- Fluff the couscous with a fork to remove lumps. Add the almonds and toss to combine. Spread the couscous evenly on a baking sheet to cool completely, about 10 minutes. Transfer the couscous to a container, cover tightly, and refrigerate. Drizzle the couscous with 1/4 cup extra-virgin olive oil to moisten it, and serve.
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