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Couscous Stuffing

Serves 4

1 box 5-minute whole- grain couscous
16 ounces organic chicken broth
3 Tbsp. macadamia nut oil
1 small onion, finely chopped
1/2 cup celery, finely chopped
1/4 teaspoon poultry seasoning
Dash sage
Black pepper, freshly ground

Follow the directions on the box of couscous, using the chicken broth instead of water and using 1 tablespoon of macadamia nut oil instead of butter. In a separate skillet, sauté the onions and celery with 2 tablespoons of the oil for 3-5 minutes (just until tender–don’t let them brown). Add the onions and celery to the cooked couscous and mix through. Add the poultry seasoning and sage. Fluff the couscous with a fork. Add salt and pepper to taste. With this recipe, you can add almost any herb your family likes.

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