Couscous Stuffing With Currants, Apricots, And Pistachios
Makes About 3 Cups, Enough For 6 Cornish Hens
Ingredients
2 tablespoons unsalted butter
1 small onion, chopped fine
2 garlic cloves, minced
1⁄4 teaspoon ground cinnamon
1⁄8 teaspoon ground ginger
1⁄8 teaspoon ground turmeric
1 cup couscous
1-1⁄3 cups low-sodium chicken broth
1⁄4 cup shelled pistachios, toasted and chopped coarse
1⁄4 cup dried apricots, chopped fine
3 tablespoons dried currants
2 tablespoons minced fresh parsley
1 teaspoon lemon juice
Salt and pepper
Instructions
Toasted slivered almonds can be substituted for the pistachio nuts.
- Melt butter in medium saucepan over medium heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in garlic, cinnamon, ginger, and turmeric and cook until fragrant, about 30 seconds. Stir in couscous and cook until well coated, 1 to 2 minutes.
- Stir in broth and bring to simmer. Remove saucepan from heat, cover, and let stand for 5 minutes. Fluff couscous with fork and transfer to medium bowl. Stir in pistachios, apricots, currants, parsley, and lemon juice. Season with salt and pepper to taste. (Stuffing can be refrigerated for up to 24 hours.)
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