T'NT Cranberry Couscous Stuffing Casserole
May 3, 2006 5:25:52 GMT -8
Post by carol on May 3, 2006 5:25:52 GMT -8
CAROL'S CRANBERRY COUSCOUS STUFFING CASSEROLE
Recipe By :makeover by Carol
Serving Size : 8 Preparation Time :0:00
Categories : Holidays & Side Dishes
1/2 cup dried cranberries
283 gram package couscous* -- uncooked{I used 1/2 whole wheat & half regular}
3 cups fat-free chicken broth
2 tsps olive oil
1 small onion -- diced
2 medium stalks celery-- diced
1/2 tsp poultry seasoning -- or 1 tsp oregano
pepper to taste
olive oil cooking spray
Prepare couscous according to package directions using the broth instead of water.
In a large skillet, heat oil over medium- high heat.
Add onion, celery, pepper and poultry seasoning.
Cook & stir until onion is tender & translucent but not browned, about 5-8 minutes.If the pan gets too dry, add about 2 Tbsp. water or broth.
Remove from heat; add couscous and dried cranberries ; stir until well mixed.
Preheat oven to 350ºF.
Spray a 1-quart casserole dish with cooking spray.
Spoon couscous mixture into dish and bake for 30 minutes.
Serves 8{1/2 cup{heaping} per serving}.
Description:
"remake of a WW recipe"
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Per Serving (excluding unknown items): 157 Calories; 1g Fat (7.5% calories from fat); 9g Protein; 30g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 200mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat.
WW Points: 3 per serving
NOTES : The original recipe called for 4 cups cooked cranberries. I don't care for the sour taste{and who would want that many UNsweetened cranberries in any dish!} so I substituted with 1/2 cup dried cranberries. Eight servings of the dried work out to 0 Pts per serving.
* 283 gram package is approximately 9.8 oz which works out to approximately 1 1/2 cups dry couscous.
Recipe By :makeover by Carol
Serving Size : 8 Preparation Time :0:00
Categories : Holidays & Side Dishes
1/2 cup dried cranberries
283 gram package couscous* -- uncooked{I used 1/2 whole wheat & half regular}
3 cups fat-free chicken broth
2 tsps olive oil
1 small onion -- diced
2 medium stalks celery-- diced
1/2 tsp poultry seasoning -- or 1 tsp oregano
pepper to taste
olive oil cooking spray
Prepare couscous according to package directions using the broth instead of water.
In a large skillet, heat oil over medium- high heat.
Add onion, celery, pepper and poultry seasoning.
Cook & stir until onion is tender & translucent but not browned, about 5-8 minutes.If the pan gets too dry, add about 2 Tbsp. water or broth.
Remove from heat; add couscous and dried cranberries ; stir until well mixed.
Preheat oven to 350ºF.
Spray a 1-quart casserole dish with cooking spray.
Spoon couscous mixture into dish and bake for 30 minutes.
Serves 8{1/2 cup{heaping} per serving}.
Description:
"remake of a WW recipe"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 157 Calories; 1g Fat (7.5% calories from fat); 9g Protein; 30g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 200mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat.
WW Points: 3 per serving
NOTES : The original recipe called for 4 cups cooked cranberries. I don't care for the sour taste{and who would want that many UNsweetened cranberries in any dish!} so I substituted with 1/2 cup dried cranberries. Eight servings of the dried work out to 0 Pts per serving.
* 283 gram package is approximately 9.8 oz which works out to approximately 1 1/2 cups dry couscous.