Cranberry-Apple Legume Sauté with Sweet and Sour Sauce

15 min 15 min

Prepared with:

Ingredients

Sweet and sour sauce:

180 ml (3/4 cup) vegetable broth

30 mL (2 tablespoons) cider vinegar

45 mL (3 tablespoons) honey

45 mL (3 tablespoons) tamari

30 mL (2 tablespoons) cornstarch

To taste, hot pepper flakes

Salt

For the meal :

250 ml (1 cup) couscous

30 mL (2 tablespoons) dried cranberries

30 mL (2 tablespoons) fresh parsley

60 mL (1/4 cup) coarsely chopped almonds

Pepper from the mill

250 ml (1 cup) vegetable stock

15 mL (1 tablespoon) olive oil

2 cloves garlic, chopped

1 onion, chopped

500 ml (2 cups) fresh or frozen broccoli florets

1 yellow pepper, cut into strips

1 apple, diced

2 cans of 398 ml (14 oz) Del Monte mixed Beans

In a measuring cup, mix the sauce ingredients. Salt to taste.
In a bowl, mix the couscous with the cranberries, parsley and almonds. Add salt and pepper.
Bring the broth to a boil and pour over the couscous. Cover and let stand for 5 minutes.
Meanwhile, in a large skillet, heat oil over medium-high heat and sauté garlic, onion, broccoli florets, pepper strips and apple cubes 2-3 minutes.
Add the mixed beans and pour in the sauce. Bring to a boil to thicken and adjust seasoning.
Remove the seeds from the couscous with a fork and arrange on the plates. Garnish with the stir-fry and serve immediately.