Orange Cranberry Couscous Like Whole Foods Recipes

Steps:

• In a sauce pot, bring the orange juice, water, first 2 teaspoons olive oil and grated ginger to a boil
• Add the couscous and stir well, cover and allow to reconstitute for 10-15 minutes.
• Meanwhile, stir together the dried cranberries, mandarin oranges, almond slivers and chopped parsley.
• Add the fruit mixture to the couscous and stir together.
• Top with the final teaspoon of olive oil and salt and pepper to taste.

Steps:

• There are three ways to prepare muesli. Directions for one serving: #1. Place 1/2 cup of the mixture in a heatproof cereal bowl. Pour boiling water over it enough to completely saturate, stir, cover and set aside for 5 minutes.
• Or, #2. If you like it cold, just pour on milk, soy milk, rice milk, etc. and let it sit for 5 minutes to soften.
• Lastly, #3: Cook muesli by boiling 1 cup of water in a sauce pan; add 1/2 cup muesli; cook on medium heat 3-5 minutes. I *only* tested this recipe with Option #1.
• Remove lid, stir and add your favorite toppings: cream, soy milk, pinch of cinnamon, sprinkle of brown sugar, etc.

Steps:

• Bring a pot of salted water to a boil, and add the couscous. When it's done (roughly 8-10 mins, or when it's al dente), drain it but do not rinse. Set aside and let cool while you mince the scallions, toast and chop the pecans, and make the dressing. In a small bowl, whisk together the canola oil, vinegar, orange zest and juice, spices and salt and pepper. In a large bowl, combine the couscous, cranberries, pecans and scallions. Pour the well-whisked dressing over it and toss to combine. Serve immediately, or chill in the fridge for a few hours to blend the flavors. Enjoy!

Steps:

• Bring broth and butter to a boil in a large saucepan. Stir in the couscous, cranberries and onions. Remove from the heat. Cover and let stand for 5 minutes or until broth is absorbed. Fluff with a fork.