Blueberry Couscous

I love to serve some sort of sauce or side dish featuring fruit with roast pork. Apples are the fruit I usually pair with pork, but many dried fruits such as apricots and raisins also go well with pork. Here I’ve added dried blueberries to a basic savory couscous recipe for a very quick and tasty side dish that’s perfect to serve with pork. I love the subtle sweetness the dried berries lend to the dish.

The dried blueberries are added after the couscous has rested for five minutes and absorbed all of the broth to allow the blueberries to soften from the steam from the couscous without their vivid color bleeding into the couscous. Dried blueberries can be found in just about any supermarket on the shelf next to the raisins and other dried fruit. For best results, don’t use fresh berries for this recipe, they have too much moisture and the juices will discolor the couscous.

Blueberry Couscous
1 cup chicken broth
2/3 cup couscous
½ cup chopped green onions
½ cup dried blueberries
2 tablespoons butter (divided)

In a medium saucepan, sauté the green onions in 1 tablespoon of the butter for 60 seconds to remove the raw flavor, Remove from the pan and set aside.

In the same pan, bring the broth and remaining tablespoon of butter to a simmer. Add the couscous, cover and remove from the heat. Let the couscous sit for 5 minutes.

Without stirring, add the green onions and the dried blueberries to the top of the couscous. Cover and let sit for another 5 minutes.

Fluff the mixture with a fork, combining the coucous with the blueberries and green onions and serve.

Makes 4 servings

  1. I love another reason to use dried blueberries. I’m going to try this recipe with some quinoa. Thanks for sharing it!

  2. This recipe looks delicious. I too enjoy adding something sweet to a savory side. I’ll have to give this recipe a try.

    Thanks for sharing.

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