Cranberry Orange Israeli Couscous

While this makes a great side dish any time of year, the flavors are so perfect for this time of year, that it makes a great addition to any harvest table. Plus, as an added bonus, it is super quick and takes about 15 minutes from start to finish.

Cranberry Orange Israeli Couscous 1 cup Israeli Couscous 1 cup pulp-free unsweetened orange juice 1/2 cup water 2 stalks celery, finely diced 3 teaspoons shallots 4 Tablespoons dried, unsweetened cranberries 3 Tablespoons golden raisins 1/4 teaspoon salt 1. Bring orange juice and water to a boil in a medium saucepan. 2. Add couscous, celery and shallots. Put a lid on the pan, reduce to a simmer and cook for 8 to 10 minutes, or until couscous is tender. 3. Remove from heat, mix cranberries, raisins and salt into the pan, and replace lid. Allow to cool for 3 to 5 minutes.