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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.


  • 2 tablespoons unsalted butter or vegetable oil
  • 1 medium onion, finely chopped
  • 1 large rib celery, finely chopped
  • 1 1/2 cups dried couscous
  • 1 1/2 ounces Glace de Volaille Gold® (or Fond de Poulet Gold®) dissolved in 2 cups hot water
  • 1/2 cup orange juice
  • 1/2 cup dried cranberries
  • 1/2 cup toasted chopped pecans
  • Finely grated zest of 1 orange
  • 2 tablespoons finely chopped fresh parsley
  • Salt and ground black pepper


  1. Heat the butter or oil in a heavy medium-size saucepan. 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 the mixture to a boil, then turn the heat to low. Stir in the cranberries, cover the pan, and cook until all the liquid has evaporated, 5-7 minutes.
  3. Remove the cover and fluff the couscous with a fork. Stir in the pecans, orange zest, and parsley, and season to taste with salt and pepper. Serve the couscous at once or keep it warm over low heat, stirring occasionally.
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Classic French Stocks and Sauces