Cranberry and Sage Couscous

By: Marge Perry & David Bonom

  • Yield:

    4 Servings

  • Cuisine:

    American

  • Course:

    Side Dish

Ingredients

2 tablespoon unsalted butter
2 teaspoons chopped fresh sage, (or substitute for 3/4 teaspoon crumbled dried sage)
1/4 cup dried cranberries
1/2 teaspoon salt
1 1/4 cups water
1 cup couscous

Directions

  1. Melt the butter in a Farberware Neat Nest 1-Qt Nonstick Saucepan over medium heat. Add the sage and cook, stirring often, 1 minute. Add the cranberries and salt; cook 1 minute longer. Pour in the water, cover and bring to a boil. Stir in the couscous, cover and remove the saucepan from the heat. Let stand 5 minutes; fluff with a fork before serving.

Recipe Tutorial

Everyone's favorite messy sandwich gets decked out for the holiday season with our latest #OneStackMeal pairing – Open Faced Smoky Joes with Ancho-Cinnamon Butternut Squash and Cranberry & Sage Couscous.

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