Recipes
Cranberry Couscous
Products used in this Recipe
- Cranberries
- Onion
- Garlic
Find Producers who have the Products used in this Recipe
I don't know my Postal CodeIngredients
6 medium onions1 bunch celery
12 garlic cloves
1/2 cup (125 mL) canola oil
3 tbsp rosemary
1 tsp salt
1 tsp pepper
8 cups (2 L) cranberry juice
6 cups regular couscous
1 cup cranberries, dried
Method
1. Chop the onions and celery. Remove the skins from the garlic cloves and chop or mince.
2. On a stovetop over medium heat, cook the onions, celery, garlic, and rosemary in the oil until softened (10–15 minutes). Stir often. Add the salt and pepper.
3. Add the cranberry juice and bring the mixture to a boil. Stir in the couscous. Remove from the heat. Cover and let stand until the couscous has absorbed all the liquid.
4. Fluff with a fork, removing all lumps and pieces that stick together. Stir in the dried cranberries.
For a unique presentation, spoon the couscous into a 1/2 cup (125 mL)
measure, pack, and then turn out onto plates. Garnish the top with a
sprinkle of dried rosemary.
Yield: 48
Portion: 1/2 cup (125 mL)
Cost per serving:$0.31
Recipe complements of the Strive for Five at School Program
