Wednesday, December 2, 2009
Cranberry Cous-Cous fabulousness
WW has a recipe for Cranberry-Sage Cous Cous, and it is remarkably good. I was actually planning to make this for Thanksgiving but ended up making stuffing instead.
This is sweet and savory and tart all together, and it's 3 points per 1-cup serving, so I foresee making it again soon. We had it with cider-glazed pork chops and glazed apples. I changed a little bit from the original recipe and my changes are reflected here (they do not change the points values)
Cranberry Sage Couscous.
2 cups fresh cranberries
5 oz whole wheat couscous (Trader Joe's has this)
1 cup fat free chicken broth
3 sage leaves, chopped finely
1/2 an onion, chopped
2 ribs celery, chopped
salt & pepper
1T olive oil
Boil cranberries in water until several have popped, and drain. At the same time, boil the chicken broth and pour it over the couscous.
Saute onion, celery, sage, and salt/pepper in olive oil until onion softens. Add the cranberries and couscous, and mix well. Pour into a baker (spray with a little cooking spray first) and bake at 350 for 3o minutes.
WW says that a serving is a little more than a cup (think a heaping cupful!) It's a lot and it's filling and delicious!