Cranberry-Pecan Couscous
Adapted from More Than Gourmet
Take your holiday turkey dinner up a notch when you add this fragrant couscous to the table. A delicious combination of dried cranberries, a splash of orange juice and toasted pecans added to the mix will receive rave reviews from your family and guests. If there are leftovers the day after, add diced turkey and toss with a mustard vinaigrette for a savory salad.
Servings: 6
Ingredients:
2 tbs unsalted butter or vegetable oil
1 medium onion, finely chopped
1 large rib celery, finely chopped
11/2 cups dried couscous
11/2 oz Glace de Volaille Gold® (More Than Gourmet Turkey Stock) + 2 cups hot water***
1/2 cup orange juice
1/2 cup dried cranberries
1/2 cup chopped pecans, toasted
grated zest of 1 orange
2 tbs flat-leaf parsley finely chopped
salt and freshly ground black pepper to taste
1. Heat the butter or oil in a medium casserole. Stir in the onion and celery and cook over medium heat until the onion is translucent and
golden.
2. Stir in the couscous, pour in the diluted Glace de Volaille Gold® and orange juice, bring to a boil, then turn the heat to low.
3. Stir in the cranberries, cover and cook until all the liquid has evaporated, 5–7 minutes.
4. Remove the cover and fluff with a fork. Stir in the pecans, orange zest, parsley, salt and pepper. Serve at once or keep warm over
low heat, stirring occasionally.
Cooking Tips
***These items are all available on the www.clubsauce.com website if they cannot be purchased at your local gourmet shop.