Cranberry-Sage Couscous Stuffing
3
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 8 • Difficulty: Easy
Your guests will love this spin on the traditional stuffing recipe. It's packed with colour, texture and fabulous flavour for your holiday meal.
Ingredients
Fresh cranberries
4 cup(s), fresh
Uncooked whole wheat couscous
10 oz
Fat free chicken broth
2 cup(s), or vegetable broth
Olive oil
2 tsp(s)
Onion
1 medium, sweet, chopped
Celery
3 stalk(s), medium, diced
Raw sage
⅛ oz, minced (use 6 whole leaves)
Cooking spray
1 spray(s), (5 one-second sprays per serving)
Instructions
1
Place cranberries in a large pot of water; boil until most have popped, about 5 minutes. Drain and set aside.
2
Meanwhile, prepare couscous according to package directions using broth instead of water.
3
In a large skillet, heat olive oil over high heat. Add onion, celery and sage and stir-fry until onion is tender but not brown, about 5 minutes. Remove skillet from heat; add couscous and cranberries to skillet and stir until well mixed.
4
Preheat oven to 350ºF. Coat a 1-quart casserole dish with cooking spray. Spoon couscous mixture into dish and bake for 30 minutes. Yields about 1 heaping cup per serving. (Note: You can prepare the stuffing the day before until the point of baking and simply finish it off while the turkey’s roasting.)
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