Cranberry-sage couscous stuffing
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 tablespoons, 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.