Cranberry-sage couscous stuffing
Try this tasty spin on traditional Christmas stuffing. It's packed with colour, texture and fabulous flavour.
440 g, fresh
300 g, uncooked
Vegetable stock cube(s)
1 cube(s), vegetable, make up to 500ml with hot water
Calorie controlled cooking spray
1 medium, sweet, chopped
3 stick(s), medium, chopped
6 tablespoon(s), level, or use 6 fresh whole leaves and crush
- 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 stock instead of water.
- Coat a large frying pan with cooking spray and place over high heat. Add onion, celery and sage and stir fry until onion is tender but not brown, about 5 minutes. Remove frying pan from heat; add couscous and cranberries to it and stir until well mixed.
- Preheat oven to Gas Mark 4/180°C/350°F. Coat a casserole dish with cooking spray. Spoon couscous mixture into dish and bake for 30 minutes.
You can prepare the stuffing the day before until the point of baking and simply finish it off when you're ready.