Almond Cranberry Couscous

Tested Till Perfect

Servings: 4

Ingredients:

    1 tbsp (15 mL) vegetable oil
    1 onion, chopped
    2 cloves garlic, minced
    1/4 tsp (1 mL) each salt and pepper
    1 cup (250 mL) chopped celery
    1/2 tsp (2 mL) dried rosemary
    1-1/2 cups (375 mL) cranberry juice
    1 cup (250 mL) whole wheat or regular couscous
    1/3 cup (75 mL) slivered almonds, toasted
    1/3 cup (75 mL) 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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