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Photo of Cranberry-Sage Couscous Stuffing by WW

Cranberry-Sage Couscous Stuffing

3
Points® value
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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