From Elizabeth Choi.
Bread, chopped and toasted (I used whole-grain bread)
Couscous (I used Near East couscous, which is pre-cooked and available at Harris Teeter)
Red onion, sliced
Ground peppercorns (or black pepper)
Rosemary (or thyme, sage, and parsley)
Chop and toast the bread, and set aside. Cook the couscous, and set aside.
Pre-heat oven to 350 degrees.
Soak cranberries in apple juice. Set aside.
Lightly cook the red onions, celery, and garlic with olive oil. Add ground peppercorns and rosemary (I used these spices because they were the only ones I happened to have). Set aside.
In the pan you’re going to bake the stuffing in, combine the bread, couscous, onions/celery/garlic, and cranberries. Add more apple juice (I used it very liberally, and you don’t want the stuffing to be too dry). Add cinnamon and ginger. Add a bit of salt (optional).
Bake for 20-30 minutes. Remove, and enjoy!
(This is adapted from this Sweet Cranberry Vegetarian Stuffing Recipe.)
Posted by Elizabeth H. Choi on Fri. November 11, 2011 12:00 PM
Recipes: Vegan, Recipes: Vegetarian