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Couscous Stuffing
Ingredients
At a glance
Difficulty
Special Diets
Makes
3 cups
- 2 tablespoon sunflower margarine
- 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 plain couscous
- 1 1/3 cups vegetable stock
- 1/4 cup dried apricots, chopped fine
- 3 tablespoons currants
- 1/4 cup shelled, toasted pistachio nuts, chopped
- 2 tablespoons juice from 1 small lemon
- salt
- ground black pepper
Methods/steps
In a medium sauce pan over a medium heat, heat margarine. Add the onion, garlic, cinnamon, ginger and turmeric, sautéing 3-4 minutes until onions are soft. Stir in the couscous, coat well and cook for 2 minutes, add stock and bring to just a simmer and remove from heat. Cover and let stand 5 minutes. Fluff with for. Add apricots and nuts, along with the parsley and lemon juice, stir until incorporated. Salt and pepper to taste.
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