Email to Kim W      

Recipe Categories: krwact's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST CAKESandPIES CASSEROLES COOKIES CROCKPOT DESSERTS EGGS ETHNIC FISHandSEAFOOD FRUIT MARINADES MEATS Mixes Muffins PASTA PASTRIES PIZZA POULTRY RICE SALADandDRESSING SAUCES SideDishes SNACKS SOUPSandSTEWS Spreads VEGETABLES VEGETARIAN

Cranberry-Sage Couscous Stuffing - Core




Source of Recipe


WW Community


Recipe Introduction


POINTS® Value | 3
Servings | 8


Recipe Link: http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=99831

List of Ingredients




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 serving cooking spray (5 one-second sprays per serving)

Recipe



Place cranberries in a large pot of water; boil until most have popped, about 5 minutes. Drain and set aside.

Meanwhile, prepare couscous according to package directions using broth instead of water.

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.

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. (Note: You can prepare the stuffing the day before until the point of baking and simply finish it off while the turkey’s roasting.)