A little Moroccan delight with a twist, and lots of vitamins!
1- For two servings of couscous (about 100 gr), take a handful of pine nuts and roast them in a pan. Do not put oil, leave the fire on low and as soon as they get golden take them out (it takes about three minutes) so that they don’t continue cooking and burn.
2- For the couscous, prepare it as indicated on the box’s instructions, mixing a handful of dried cranberries with the dry couscous before putting in the hot water.
3- Place the couscous in a shallow bowl, top with the pine nuts.
Great as accompaniment for any main dish and fresh vegetables. It is also good on its own with a little bit of yoghurt on the side.