Cranberry-Sage Couscous Stuffing

Cranberry-Sage Couscous Stuffing

No Count Recipe

Core recipe

Points plan 18 pts for the whole recipe (Original points)

440 g cranberries, fresh 

300 g dried couscous, uncooked
1 stock cube, vegetable made up with 500ml hot water
low-fat cooking spray
1 medium onion, chopped
3 sticks celery, chopped
6 tablespoon dried sage, or use 6 fresh whole leaves and crush

Place cranberries in a large pot of water; boil until most have popped, about 5 minutes. Drain and set aside.

Meanwhile, prepare couscous according to package directions using stock instead of water.

Coat a large frying pan with cooking spray and place over high heat. Add onion, celery and sage and stir-fry until onion is tender but not brown, about 5 minutes. Remove frying pan from heat; add couscous and cranberries to it and stir until well mixed.

Preheat oven to Gas Mark 4/180°C/350°F. Coat a casserole dish with cooking spray. Spoon couscous mixture into dish and bake for 30 minutes.

Note

You can prepare the stuffing the day before until the point of baking and simply finish it off when you're ready