Turkey and Walnut Couscous with Cranberry Sauce
Instructions:
- Cranberry Sauce:
- 1 c. canned cranberry sauce
- 2 T. fresh apple juice
- Combine the couscous, chicken stock, and butter in a large saucepan. Bring to a boil.
- Add the seasoning packet, turkey, walnuts, and pepper and stir to combine.
- Remove the saucepan from the heat and allow it to stand for 7 minutes. In a 2-cup glass measuring cup, heat the cranberry sauce and apple juice in the microwave oven for 1 minute on high.
- Spoon the sauce over the cooked turkey couscous. Sprinkle with fresh sage.