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Cranberry-Sage Couscous Stuffing




Source of Recipe


WW Message Boards


Recipe Introduction


Serves 8



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.)