Couscous with Dried Cranberries and Pine Nuts

If you're not sure that the main dish is going to be that great ... [often the case in my house] then save the day with a good side dish.  The M-rating on this one was also an 8, for the boys, but I give it a ten.  I do love me some cranberries...

The first thing you do in this recipe is cook the pine nuts in oil.  Since I like to try to burn down the house at least once every cooking session, I left the pine nuts for a moment while trying to clean up cooking dishes, etc.  Not a good idea.  They say to put the oil on at medium-high heat, but if you're like me and you suck at paying attention to your food as it cooks, I would suggest medium or lower heat -- you'll thank me later.

Couscous with Dried Cranberries and Pine Nuts

2 teaspoons canola oil
1/4 cup pine nuts
2 cups reduced-sodium vegetable stock
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup couscous, preferably whole wheat
1/3 cup dried cranberries
2 scallions, coarsely chopped

Heat the canola oil in a medium pot over medium-high heat.  Add the pine nuts, cooking until lightly browned, 2 to 3 minutes, stirring constantly.  Add the vegetable stock, salt, and pepper.  Bring to a boil and add the couscous and cranberries.  Remove from the heat, cover with a lid, and let sit for 10 minutes.  Fluff the couscous and stir in the scallions.  Taste and adjust the seasoning as needed.

per serving:  238 calories; 7 grams protein; 45 grams carbohydrate; 3 grams fiver; 9 grams fat (1 gram saturated); 657 mg sodium.