Couscous Stuffing with Currants, Apricots and Pistachios Recipe

Prep Time: 5 minutes

Cook Time: 10 minutes

Ingredients:

• 2 Tablespoon butter
• 1 small onion, minced
• 2 medium garlic cloves, minced
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger
• 1/8 teaspoon turmeric
• 1 cup plain couscous
• 1-1/3 cups homemade chicken broth or low-sodium canned broth
• 1/4 cup finely chopped dried apricots
• 3 Tablespoon dried currants
• 1/4 cup shelled pistachio nuts, chopped
• 2 Tablespoon minced fresh parsley leaves
• Salt
• Ground black pepper

Preparation:

Heat butter over medium heat in a medium saucepan. Add onion, garlic, cinnamon, ginger, and turmeric, and saute until onion softens, 3 to 4 minutes. Add couscous. Stir until well coated with spices and butter, 1 to 2 minutes. Add chicken broth, bring to a simmer, remove from heat, cover and let stand until couscous has absorbed all water, about 5 minutes.

Fluff couscous with a fork, then stir in apricots, currants, pistachio nuts, and parsley. Season to taste with salt and pepper.

To reheat stuffing, place in a microwave-safe bowl, cover with plastic wrap and heat in microwave on high power until very hot, 2 to 4 minutes. (Alternatively, place in a saucepan, add 1 to 2 tablespoons water and reheat on stovetop.) Spoon hot stuffing into Cornish game hens.

Note: Toasted slivered almonds can be substituted for the pistachio nuts.

Yield: 3 cups; enough to stuff 6 Cornish hens

Recipe Source: The Perfect Recipe - Getting It Right Every Time by Pam Anderson (Houghton Mifflin)
Reprinted with permission.