Couscous stuffing

Name: Couscous stuffing
Cuisine: United States
Ingredients: 2 large shallots, finely chopped; 2 small celery stalks without leaves, finely chopped (about ¼ cup); 1 cup whole wheat couscous; 2 tablespoons olive oil; 2 tablespoons unsalted butter; ¼ teaspoon salt; 1½ cups Chicken Stock; Salt and freshly ground pepper; 1 teaspoon Bell’s Seasoning, or ½ teaspoon dried oregano and ½ teaspoon dried thyme; Salt and freshly ground pepper; 1 tablespoon fresh sage; ½ cup minced fresh parsley; 1 teaspoon Bell’s Seasoning, or ½ teaspoon dried oregano and ½ teaspoon dried thyme; 1 teaspoon Bell’s Seasoning, or ½ teaspoon dried oregano and ½ teaspoon dried thyme; 1 clove garlic, minced; 3 baby carrots, finely chopped (about ¼ cup); ¼ cup pine nuts, toasted; ¼ cup corn kernels, fresh or frozen

Preparation info

Makes about
5 cups

Difficulty
Easy

Appears in

Thanksgiving Dinner

By Anthony Dias Blue and Kathryn K. Blue

Published 1994

About

The combination of couscous, corn, and garlic makes an unforgettable stuffing for small birds. We love it with duck, but it does equally well with chicken, game hens, and small turkeys.

Ingredients

1½ cups Chicken Stock
2 tablespoons unsalted butter
¼

Americas
United States
Side dish
Dinner

Method

In a 1-quart saucepan combine the stock, butter, and salt. Bring to a boil over medium heat. Add the couscous in a steady stream and stir. Reduce to a simmer and cook for 5 minutes. Fluff the couscous with a fork and set pan aside in a warm place.
In a medium skillet, heat the oil. Lightly sauté the shallots, celery, and carrots for 2 minutes. Add the