This deliciously different stuffing is wonderful with roast chicken or even whole boned fish. I like to use it to stuff a large capon, which I roast and serve as a splendid Sunday dinner. Vegans can use it as a stuffing for roasted bell peppers or eggplant
Moroccan-Style Couscous Stuffing
- 1 cup reduced-sodium vegetable or chicken stock 250 mL
- Pinch saffron threads, crumbled
- 3⁄4 cup whole wheat couscous 175 mL
- 2⁄3 cup toasted coarsely chopped blanched almonds 150 mL
- 2⁄3 cup chopped pitted dates 150 mL
- 1⁄2 cup dried cherries 125 mL
- 1 tbsp freshly grated orange zest, optional 15 mL
- 1 tsp ground cinnamon 5 mL
- 1⁄2 tsp salt 2 mL
- 1⁄2 tsp freshly ground black pepper 2 mL
- 1. In a saucepan over medium-high heat, bring stock to a boil. Add saffron and stir until infused. Add couscous in a steady stream, stirring constantly. Cover, remove from heat and let stand for 15 minutes. Fluff with a fork and use your hands to break up any clumps.
- 2. In a food processor fitted with a metal blade, combine almonds, dates, cherries, orange zest, cinnamon, salt and pepper. Pulse until chopped and integrated. Add to couscous and stir well.
- If you’re serving a holiday turkey, double the quantity. If you don’t want to entirely break with tradition, substitute dried cranberries for the cherries.
- Substitute an equal quantity of spelt or barley couscous for the whole wheat.
- If you don’t have saffron, substitute 1 tsp (5 mL) turmeric. Add along with the cinnamon.
- To toast almonds, preheat oven to 350°F (180°C). Place chopped nuts on a rimmed baking sheet and cook, stirring occasionally, until golden, about 8 minutes.
- If you prefer, rather than using the stuffing to stuff a bird, bake at 350°F (180°C) in a greased covered baking dish for 1 hour.
Judith Finlayson https://judithfinlayson.com/