How to Make Couscous Stuffing

This stuffing is ideal for smaller turkeys, chicken and goose, and provides a bit of an exotic alternative. Recipe yields about 5 cups.

Difficulty: Moderate

Instructions

Things You'll Need:

• 2 tbsp. olive (not virgin) oil
• 1/2 tsp. dried thyme
• 1/2 tsp. dried oregano
• 1 tbsp. fresh sage
• 2 stalks chopped celery
• 1/2 cup chopped parsley
• 2 cloves garlic minced
• 2 tbsp. unsalted butter
• 1 cup couscous
• 1/4 cup chopped carrots
• 1 1/2 cups chicken stock
• 1/4 cup corn kernels (fresh or frozen)
• 2 chopped shallot
• 1/2 cup toasted pine nuts
• salt & pepper
• Groceries
• Chef's Knives
• Baking Dishes
• Chef's Knives
• Cookie Sheets
• Mixing Bowls
• Saucepans
• Serving Bowls
• Skillets
• Saucepans
• Cookie sheets
• Mixing bowls
• Skillets

1. Combine chicken stock, butter and salt in a small saucepan, preferably with a 1-quart capacity. Bring mixture to a boil over medium heat.

2. Pour couscous in a steady stream into saucepan. Stir.

3. Turn off the heat and cover the pan. Let sit 5 minutes.

4. Fluff couscous with a fork and set aside.

5. Heat oil in a medium skillet.

6. Add shallots, celery and carrots, and sauté for 2 minutes. Add garlic and sauté 1 minute.

7. Spoon vegetables into a mixing bowl. Add couscous, corn, pine nuts, parsley, sage, oregano and thyme. Toss lightly until just combined.

8. Salt and pepper to taste.

9. Use to stuff poultry, or place in a baking dish, pour 1/2 cup more stock over the top, and bake, covered, at 350 degrees for 45 minutes or until hot.

Tips & Warnings

• This couscous stuffing can be prepared up to two days ahead of time and refrigerated. Just be sure to bring couscous to room temperature before stuffing poultry so that cooking times aren't off.
• To toast pine nuts, spread on a cookie sheet and place in a 350 degree F oven for a few minutes, or until they smell toasty. Watch them carefully, as pine nuts can burn quickly.

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