Jewelled Couscous Stuffing

Name: Jewelled Couscous Stuffing
Ingredients: ½ tsp saffron strands; 200 g (7 oz/1 cup) couscous; 300 ml (10 fl oz/1¼ cups) water; 25 g (scant 1 oz/scant ¼ cup) pine nuts, toasted; 25 g (scant 1 oz/¼ cup) flaked almonds, toasted; 50 g (1¾ oz/scant ⅓ cup) raisins, cooked in warm water until plump, then drained; 75 g (2½ oz/½ cup) pistachios; ½ tsp ground cumin; Sea salt and freshly ground black pepper; Seeds of 1 pomegranate; ¼ tsp ground turmeric; Sea salt and freshly ground black pepper

Preparation info

Difficulty
Easy

Appears in

Chicken and Other Birds

By Paul Gayler

Published 2015

About

This stuffing with a Middle Eastern feel helps to make the poultry wonderfully moist. It is great with chicken, guinea fowl or squab pigeon.

Ingredients

300 ml (10 fl oz/1¼ cups) water
½ tsp</

Garnish
Condiment
Vegan

Method

Put the water in a pan and bring to the boil. Add the saffron, reduce the heat and simmer for 5 minutes.

Place the couscous in a dish, pour over the saffron water and cover with clingfilm (plastic wrap). Leave to steam for 5 minutes, then remove the clingfilm (plastic wrap) and fluff up with a fork. Add the raisins, pistachios, pine nuts, almonds and pomegranate seeds. Season with turme