Israeli Couscous Pilaf with Cranberries, Golden Raisins & Pine Nuts

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 1cup water 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.