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Fruited Couscous Stuffing recipe

Couscous seasoned with aromatic spices,dried apricots, currants, toasted almonds, fresh parsley andlemon juice.

Recipe: Fruited CouscousStuffing

1 tablespoon butter
1 small onion, minced (1/2 cup)
1 clove garlic, minced
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground turmeric
1 cup plain couscous
1 1/3 cups chicken stock or low-sodium canned chicken broth
1/4 cup dried apricots, chopped fine (8 to 9 whole)
3 tablespoons currants
1/4 cup toasted almonds, chopped (optional)
2 tablespoons minced fresh parsley leaves
1 teaspoon juice from a small lemon
Salt and ground black pepper

  • Heat butter over medium heat in a mediumsaucepan. Add onions, garlic, cinnamon, ginger, and turmeric;saut until onions soften, 3 to 4 minutes.
  • Add couscous; stir until well coated,1 to 2 minutes. Add chicken stock, bring to simmer, remove fromheat, cover, and let stand until couscous has fully rehydrated,about 5 minutes.
  • Fluff couscous with fork; stir in driedfruit, nuts, and parsley and lemon juice. Season to taste withsalt and pepper.

    Makes 6 servings.

    Recipe provided courtesy of HoneysuckleWhite, a division of Cargill, Incorporated. Used with permission.

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