Cranberry-Pecan Couscous

Tired of 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 turkey stock 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.

Serves 6


  • 2 tablespoons unsalted butter or vegetable oil
  • 1 medium onion, finely chopped
  • 1 large rib celery, finely chopped
  • 1 � cups dried couscous
  • 2 cups turkey stock
  • � cup orange juice
  • � cup dried cranberries
  • � cup chopped pecans, toasted
  • Grated zest of 1 orange
  • 2 tablespoons finely chopped flat-leaf parsley
  • Salt and freshly ground black pepper to taste


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 turkey stock 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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