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Home > Recipes > With Classic Roasted Turkey Stock
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Cranberry-Pecan Couscous
Serves 6
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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 left overs the day after, add diced turkey and toss with a mustard vinaigrette for a savory salad.
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Ingredients:
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- 2 T. (30 mL) unsalted butter or vegetable oil
- 1 medium onion, finely chopped
- 1 large rib Celery, finely chopped
- 1½ c. (125 mL) dried couscous
- 1½ oz. (45 g) Glace de Volaille
Gold® + 2 c. hot water
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- ½ c. (125 mL) orange juice
- ½ c. (125 mL) dried cranberries
- ½ c. (125 mL) chopped pecans, toasted
- Grated zest of 1 orange
- 2 T. (30 mL) finely chopped flat-leaf parsley
- Salt and freshly ground black pepper to taste
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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. 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.
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