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Almond Cranberry Couscous

By The Canadian Living Test Kitchen

Tested till perfect

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Almond Cranberry Couscous

This recipe makes 4 servings

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Ingredients

  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 cup celery, chopped
  • 1/2 tsp dried rosemary
  • 1-1/2 cups cranberry juice
  • 1 cup whole wheat couscous or couscous
  • 1/3 cup slivered almonds, toasted
  • 1/3 cup dried cranberries

Preparation

In small saucepan, heat vegetable oil over medium heat; cook onion, garlic, salt, pepper, celery and rosemary stirring often, until softened, about 4 minutes.

Pour in cranberry juice bring to boil. Stir in couscous. Remove from heat. Cover and let stand for 5 minutes.

Add almonds and cranberries; fluff with fork.

Additional information :

Tip: For a unique presentation, pack couscous into 6-oz (175 mL) greased custard cups, ramekins or timbale rounds, then invert onto plates.

Source : Canadian Living Magazine: November 2003

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