Almond Cranberry Couscous
Servings: 4
Ingredients:
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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
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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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