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Whole-Wheat Thanksgiving Couscous

(recipe, Linda Shiue)

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  1. 3 Tbsp. olive oil
  2. 1 Tbsp. fresh sage leaves, minced
  3. 1 Tbsp. fresh flat-leaf parsley, minced
  4. 1 Tbsp. fresh thyme, minced
  5. 1 bay leaf
  6. 2 celery hearts, thinly sliced (about ¾ cup)
  7. ¼ large onion, minced (about ½ cup)
  8. 1½ tsp. salt
  9. ½ tsp. ground nutmeg
  10. ½ cup pepitas (raw green pumpkin seeds)
  11. 2 cups water
  12. 2 cups whole-wheat couscous
  13. ½ cup sweetened dried cranberries
  14. Freshly ground pepper, to taste


  1. Heat 2 tablespoons of the olive oil in a large frying pan over medium heat. Add the minced herbs, bay leaf, and vegetables, along with ½ teaspoon of the salt and the nutmeg. Cook for about 5 minutes, until the onions are translucent. Add the pepitas and cook for a minute, until their color changes from green to beige. Take off the heat and remove the bay leaf, reserving it for the next step.
  2. In another pot, combine the 2 cups water with the reserved bay leaf, the remaining teaspoon of salt, and the remaining tablespoon of olive oil. Stir until the salt is dissolved, then bring to a boil. Turn off the heat, add the couscous and cranberries, and stir until combined.
  3. Cover the pot and allow the couscous to sit for 5 minutes, until all the liquid is absorbed. When the 5 minutes are up, uncover the pot and fluff the couscous with a fork. Add the herb-and-seed mixture, and stir. Season to taste and serve immediately.