In keeping with the couscous theme this week, I have created this Moroccan inspired couscous, using dried cranberries left over from the Holidays and toasted pine nuts (called Piñons where I come from). One of my favorite childhood memories is cracking open these hard-shelled little nuts with my teeth and slipping them (sometimes still warm from roasting) into my mouth. The effort the hard shells created made it all the more worth it. The Piñon tree is revered in New Mexico and regularly grows to be over 150 years old. My parents would drive over to a little farm just outside of Santa Fe and we each would covet our little bag. The fact that I can now actually buy a whole bag of Pine Nuts from Whole Foods any time I want to is still secretly thrilling to me. <br /> <br />This recipe combines my love of pine nuts and Moroccan inspired cuisine and I am again, secretly thrilled to be able to use my left over dried cranberries from Christmas! <br />

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