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CRANBERRY COUSCOUS DRESSING

CRANBERRY COUSCOUS DRESSING

Yields 6 servings

Ingredients

1  tablespoon olive oil

1/2  cup chopped onion

1/2  cup sliced celery

2-1/4  cups reduced sodium or regular single strength chicken broth, divided

1  10-ounce package NEAR EAST Original Plain Couscous

1  egg, lightly beaten

2  teaspoons sugar

1  teaspoon dried rubbed sage

1/2  teaspoon black pepper

1  cup fresh cranberries, cut in half

1/4  cup chopped walnuts

Instructions

  1. Heat oven to 375°F. Lightly spray round 2-quart glass casserole with cooking spray: set aside.
  2. In large saucepan, heat olive oil over medium-high heat. Add onion and celery; cook 2 to 3 minutes or until onion is translucent. Add 1-1/4 cups broth; bring to a boil. Stir in couscous; cover. Remove from heat; let stand 5 minutes.
  3. In large bowl, combine 1 cup broth, egg, sugar, sage and black pepper; mix well and set aside.
  4. Fluff prepared couscous lightly with a fork. Stir in cranberries and walnuts; add to egg mixture, tossing until well-combined.
  5. Spoon into prepared casserole; bake uncovered about 40 minutes or until toothpick inserted in center comes out clean.

Serving Size: 1/6 recipe

Nutrition Information Per Serving

Calories: 260 

Total Fat: 6 grams

Saturated Fat: 1 grams

Cholesterol: 35 mg

Sodium: 230 mg

Total Carbohydrates: 41 grams

Dietary Fiber: 3 grams

Protein: 10 grams