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Couscous, Wild Rice, Brussel Sprout & Dried Cranberries

April 28, 2014 by Angela LeMoine 2 Comments

ricesproutscranberries

 

I don’t know about you, but around her in Jersey, the weather has been whacky!!! We’ve had some gorgeous sunny warm days followed by gloomy windy days. The next few days here are going to be the picture for “April Showers Bring May Flowers”. I feel like I’m stuck in this weird spot with food! Today was beautiful and that made me want to get out and grill, so I made chicken & veggie kabobs. Then as the day went on, the temps dropped and rather then a cold salad I came up with this delicious side dish; Couscouc, Wild Rice, Brussel Sprouts & Dried Cranberries! The little bit of sweetness that the plump cranberries add to the hearty rice and brussel sprouts was just wonderful!!! 

I started my fourth 24 day challenge today and that means clean eating for me! This typically means that when it comes to rice or pasta, its whole grains for me but I had this on hand and well, close enough for me. This still makes for a healthy side dish and you can of course substitute whole grain varieties to make it officially “clean”. I love the tender rice and couscous along with the slight bite of the wild rice, the mild brussel sprouts and the dried cranberries really add such a delicious burst of flavor. As I was eating this tonight I was thinking, hmmmm this would make for a great holiday side dish too!

 

Print
Couscous, Wild Rice, Brussel Sprout & Dried Cranberries
 
Ingredients
  • 1 box Near East Long Grain & Wild Rice Original
  • 1 box Near East Pearled Couscous Original Plain
  • 10 oz cont. brussel sprouts, sliced
  • 2 tsp garlic & herb seasoning
  • ½ - ¾ cup dried cranberries
  • salt & pepper
Instructions
  1. Add 4½ cups water or vegetable broth to a pot and bring to a boil.
  2. Add all the contents of the long grain and wild rice box, including the seasoning pack plus the garlic and herb seasoning. Simmer on low for about 15 minutes.
  3. Stir in the couscous and brussel sprouts. Simmer for another 10-12 minutes until the rice, couscous and brussel sprouts are cooked through.
  4. Shut the heat and stir in the dried cranberries to slightly plump them up. Season to taste with salt and pepper.
3.5.3228

Filed Under: Healthy Eating, Side Dish, Vegetarian Tagged With: easy, healthy, rice, side dish, vegetarian

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Comments

  1. Jackie Rybeck

    October 20, 2015 at 7:26 am

    Is this good cold as a leftover?

    Reply
    • Angela LeMoine

      October 20, 2015 at 8:22 am

      Hi Jackie! I haven’t tried but I don’t see why it wouldn’t work as a cold salad

      Reply

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Food blogger, wife to my high school sweet heart, momma to our two beautiful and energetic boys and lover of life. I hope to spread my love of cooking, share some of my favorite products and restaurants and maybe inspire others to get in the kitchen and try some recipes out!

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