BROWN RICE COUSCOUS W FRESH CRANBERRIES & WALNUTS

This nutritious side dish can be the star of your Thanksgiving dinner and lunch the next day with the addition of some protein.  The couscous is gluten free, organic, vegan, non GMO and cooks in 15 minutes!   It is incredibly versatile--I also prepare it with carrots, chia seeds, and fresh chopped mint and couscous could easily be a breakfast "cereal" with some apple almond milk and cinnamon.  Enjoy!


A tip from Dr. Andrew Weil: the combination of black pepper and turmeric has a positive systemic anti-inflammatory effect!










2 cups low sodium vegetable stock
1 cup fresh cranberries, rinsed
1 cup couscous
1/2  tsp turmeric
1/2  tsp freshly ground black pepper 
1/2  tsp cinnamon
1/2  tsp nutmeg
1/4  cup walnut pieces


1) In a medium saucepan bring stock and cranberries to a boil (cranberries will begin to "pop")
2) add couscous and spices
3) cover, lower heat, and cook for 13 min (less time for a firmer couscous)
4) remove from heat and let stand for 5 min with lid on
6) fluff with a fork, add walnuts and serve
Makes 4-5 servings