Moroccan-Style Couscous Stuffing


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
Serves 6
  1. 1 cup reduced-sodium vegetable or chicken stock 250 mL
  2. Pinch saffron threads, crumbled
  3. 3⁄4 cup whole wheat couscous 175 mL
  4. 2⁄3 cup toasted coarsely chopped blanched almonds 150 mL
  5. 2⁄3 cup chopped pitted dates 150 mL
  6. 1⁄2 cup dried cherries 125 mL
  7. 1 tbsp freshly grated orange zest, optional 15 mL
  8. 1 tsp ground cinnamon 5 mL
  9. 1⁄2 tsp salt 2 mL
  10. 1⁄2 tsp freshly ground black pepper 2 mL
  1. 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. 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.
  3. Variations
  4. 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.
  5. Substitute an equal quantity of spelt or barley couscous for the whole wheat.
  1. Tips
  2. If you don’t have saffron, substitute 1 tsp (5 mL) turmeric. Add along with the cinnamon.
  3. 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.
  4. 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
Posted in Grains & Legumes, Recipes, Sides & Sauces.


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