Cranberry Persimmon Couscous
Recipe: #16203
December 03, 2014
Categories: Side Dishes, Couscous, Cranberry, Thanksgiving, Gluten-Free, Heart Healthy Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Vegetarian Dinner, Vegan Dinner, more
"Couscous with persimmons and cranberries."
Original is 4-5 servings
Ingredients
Nutritional
- Serving Size: 1 (141.8 g)
- Calories 193.6
- Total Fat - 4.7 g
- Saturated Fat - 0.7 g
- Cholesterol - 2.9 mg
- Sodium - 44.8 mg
- Total Carbohydrate - 37.7 g
- Dietary Fiber - 1.3 g
- Sugars - 2.9 g
- Protein - 0.5 g
- Calcium - 21.6 mg
- Iron - 0.9 mg
- Vitamin C - 5.2 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Saute onion in olive oil until translucent.
Step 2
Stir in the ginger root, garlic and persimmons and cook until onion is soft.
Step 3
Add couscous and stir until couscous is lightly browned (a minute or two.)
Step 4
Stir in chopped scallions, dried cranberries, cinnamon, salt, pepper, and water.
Step 5
Bring to a boil and simmer, covered, for five minutes.
Step 6
Remove from heat and allow to sit covered, and undisturbed for about 15 minutes.
Step 7
Remove lid and stir in 2 tablespoons chopped fresh parsley.
Tips
No special items needed.
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