Couscous Stuffing with Currants, Apricots, and Pistachios
NOTE: Toasted
slivered almonds can be substituted for the pistachio nuts. Makes 3
cups.
2 tablespoons butter
1 small onion, minced
2 medium garlic cloves, minced
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground turmeric
1 cup couscous
11/3 cups chicken stock or low-sodium canned chicken broth
1/4 cup dried apricots (8 to 9 whole), chopped fine
3 tablespoons currants
1/4 cup shelled, toasted pistachio nuts, chopped
2 tablespoons minced fresh parsley leaves
1 teaspoon juice from 1 small lemon
Salt and ground black pepper
INSTRUCTIONS:
1. Heat butter over medium heat in medium saucepan. Add onion, garlic, cinnamon, ginger, and turmeric; sauté until onion softens, 3 to 4 minutes. Add couscous; stir until well coated, 1 to 2 minutes.
2. Add chicken stock, bring to simmer, remove from heat, cover, and let stand until couscous has fully rehydrated, about 5 minutes. Fluff couscous with fork; stir in dried fruit, nuts, parsley, and lemon juice. Season with salt and pepper to taste. Transfer mixture to microwave-safe bowl.