Cranberry Pecan Couscous

By akselden

Ingredients

• 2 T. unsalted butter or vegetable oil
• 1 medium onion, finely chopped
• 1 large rib celery, finely chopped
• 1 1/2 , c. dried couscous
• 1 1/2 , oz. Glace de Volaille Gold'" + 2 c. hot water
• 1/2 c. orange juice
• 1/2 c. dried cranberries
• 1/2 c. chopped pecans, toasted
• Grated zest of 1 orange
• 2 T. finely chopped flat-leaf parsley
• Salt and freshly ground black pepper to taste

Preparation

Step 1

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 tum 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