Recipes
Cranberry-Sage Couscous Stuffing


Core Recipe
Servings | 8
Preparation Time | 15 min
Cooking Time | 40 min
Level of Difficulty | Easy

side dishes | Your guests will appreciate this spin on traditional stuffing. It’s a tart, colorful side dish that will complement the rest of the flavors in your Thanksgiving meal.

4 cups cranberries, fresh
10 oz uncooked couscous
2 cup fat-free chicken broth, or vegetable broth
2 tsp olive oil
1 medium onion(s), sweet, chopped
3 medium stalk celery, diced
1/8 oz fresh sage, minced (use 6 whole leaves)
1 sprays cooking spray (5 one-second sprays per serving)
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste

Instructions


1. Place cranberries in a large pot of water; boil until most have popped, about 5 minutes. Drain and set aside.
2. Meanwhile, prepare couscous according to package directions using broth instead of water.
3. In a large skillet, heat oil over high heat. Add onion, celery and sage and stir-fry until onion is tender but not brown, about 5 minutes. Remove skillet from heat; add couscous and cranberries to skillet and stir until well mixed. Season to taste with salt and pepper if desired.
4. Preheat oven to 350ºF. Coat a 1-quart casserole dish with cooking spray. Spoon couscous mixture into dish and bake for 30 minutes. Yields about 1 heaping cup per serving.



Notes

You can prepare the stuffing the day before Thanksgiving until the point of baking it and simply finish cooking it while the turkey’s roasting.

This is meant to be a tart-tasting dish. If you like sweeter foods, try tossing the cooked cranberries with Splenda.