Curried Cranberry Couscous Pilaf - (Free Recipe below)

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Curried Cranberry Couscous Pilaf

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 10 minutes


  • 1-1/2 cups vegetable stock
  • 1 cup Israeli couscous
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon kosher salt
  • 1/2 cup chickpeas, rinsed and drained
  • 1/2 cup Naturebox Cranberry Jubilee
  • 1 tablespoons olive oil
  • 2 tablespoons chopped fresh parsley


  1. In medium saucepan, bring vegetable stock to a boil over medium-high heat. Stir in couscous, curry powder and salt. Reduce heat to medium; cook 8 to 10 minutes or until couscous is tender. Drain off any remaining liquid.
  2. Add chickpeas, Cranberry Jubilee, and oil; toss to combine. Transfer to serving bowl; garnish with parsley.