Recipe for the Month of November 2006
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Cranberry-Pecan Couscous
Rather than serving the same old stuffing with your holiday turkey, try this fragrant couscous with dried cranberries and toasted pecans. It takes just minutes to prepare and will surely gather raves. The secret is More Than Gourmet’s Glace de Volaille Gold mixed with a touch of orange juice for a flavor that gives just a hint of the bird’s taste. If there are leftovers the day after, add diced turkey and toss with a mustard vinaigrette for a savory salad.
Ingredients: Preparation:
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.
Courtesy of More Than Gourmet
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1 medium onion, finely chopped
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1 large rib celery, finely chopped
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1 ½ cup dried couscous
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1 ½ oz. Glace de Volaille Gold & 2 C. hot water
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½ C. orange juice
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½ C. dried cranberries
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½ C. chopped pecans, toasted
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Grated zest of 1 orange
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2 T. finely chopped flat-leaf parsley
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Salt & freshly ground pepper to taste
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.
Stir in the cranberries, cover and cook until all the liquid has evaporated, 5-7 minutes.
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.
Serves 6