- Portion size 4 servings
- Credits : Canadian Living Magazine: November 2003
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.