Cranberry Persimmon Couscous

4-5
Servings
25m
Prep Time
5m
Cook Time
30m
Ready In


"Couscous with persimmons and cranberries."

Original recipe yields 4-5 servings
OK

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 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 & Variations


No special items needed.

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