Ingredients
⅓cup pine nuts1½tablespoons extra virgin olive oil¼cup chopped shallot 1clove garlic, peeled and chopped¾teaspoon herbes de Provence1cup Israeli couscous*1cup low sodium chicken or vegetable broth/stock1cup water⅔cup dried cranberries, divided⅓cup golden raisins¾teaspoon kosher salt¼teaspoon freshly ground pepper2tablespoon chopped fresh parsley1 teaspoon chopped fresh orange zestjulienned fresh sage leaves – optional garnish
Preparation
Spread pine nuts in a microwave safe dish and place in the Cuisinart Compact Microwave. Microwave for 1½ to 2 minutes on High (PL-10), stirring every 30 seconds until they are toasted to taste. Reserve.Place olive oil, shallots, garlic, and herbes de Provence in a 1½ quart microwave save casserole or bowl. Stir to combine. Cover with a sheet of waxed paper and microwave on High (PL-10) for 2 minutes. Stir, recover with waxed paper and microwave oh High (PL-10) for 1 minutes. Stir in couscous and spread into an even layer. Cover with waxed paper and microwave on High (PL-10) for 1 minute. Add broth/stock and water; stir. Cover with a lid or plate and microwave on High (PL-10) for 5 minutes. Stir in half the dried cranberries, all the raisins, salt and pepper; cover. Microwave on Medium-High (PL-7) for 8 to 9 minutes, until all the liquid is absorbed and couscous is tender. Let stand 2 minutes. Stir in reserved toasted pine nuts, remaining dried cranberries, parsley and orange zest. If desired, sprinkle with julienned fresh sage leaves to garnish. Serve hot.
