This side dish is wonderful served on its own, or can be used to stuff the steamed halves of acorn squash.
Makes about 3 cups (six ½-cup servings)
⅓cup pine nuts
1½tablespoons extra virgin olive oil
¼cup chopped shallot
1clove garlic, peeled and chopped
¾teaspoon herbes de Provence
1cup Israeli couscous*
1cup low sodium chicken or vegetable broth/stock
⅔cup dried cranberries, divided
⅓cup golden raisins
¾teaspoon kosher salt
¼teaspoon freshly ground pepper
2tablespoon chopped fresh parsley
1 teaspoon chopped fresh orange zest
julienned fresh sage leaves – optional garnish
Calories 191 (35% from fat) ▪ carb. 28g ▪ pro. 4g ▪ fat 8g ▪ sat. fat 1g ▪ chol. 0mg ▪ sod. 251mg ▪ calc. 17mg ▪ fiber 2g
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.