Cranberry-Sage Couscous Stuffing
4 cup(s), fresh
Uncooked whole wheat couscous
Fat free chicken broth
2 cup(s), or vegetable broth
1 medium, sweet, chopped
3 rib(s), medium, diced
⅛ oz, minced (use 6 whole leaves)
1 spray(s), (5 one-second sprays per serving)
- Place cranberries in a large pot of water; boil until most have popped, about 5 minutes. Drain and set aside.
- Meanwhile, prepare couscous according to package directions using broth instead of water.
- 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.
- 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.)