Couscous Stuffing

Author: Dave & Sandy
Serves 8-10


2 cups finely chopped onion ½ cup finely chopped carrot
½ cup finely chopped celery 1 large garlic clove, minced
¼ cup plus 2 Tbs. olive oil 2/3 cup finely chopped red bell pepper
1/3 cup finely chopped pistachio nuts ½ cup golden raisins
3 Tbs. finely chopped fresh parsley leaves ¼ tsp. cinnamon
1 tsp. ground cumin 1 ½ tsps ground coriander seed
¼ tsp. crumbled dried thyme 1/3 cup thinly sliced scallion
2 ¼ cups water a 10-oz. box (1 2/3 cups) couscous

In a large skillet, cook the onion, carrot, celery, and garlic in ¼ cup of the oil over moderately low heat, stirring occasionally, until the vegetables are softened.  Add the bell pepper, and cook the mixture, stirring occasionally, for 3 minutes.  Add the pistachios, the raisins, parsley, cinnamon, cumin, coriander, thyme, scallion, and salt and pepper to taste.  Cook the mixture, stirring, for 1 minute, and transfer it to a large bowl.

In a large saucepan, combine the water, the remaining 2 Tbs. olive oil, and salt to taste, and bring the mixture to a boil.  Stir in the couscous and let the mixture stand, covered, for 5 minutes or until the liquid is absorbed.  Fluff the couscous with a fork, and add it to the onion mixture, with salt & pepper to taste.  Combine the stuffing gently but thoroughly.  Let the stuffing cool completely before using it to stuff a 12-14 lb. turkey.

Notes and Variations

The stuffing can also be baked separately.  Spoon the stuffing into a buttered 3 to 4 quart casserole, drizzle it with ¾ cup chicken broth, and dot the top with 2 Tbs. butter, cut into bits.  Bake the stuffing, covered, in the middle of a preheated 325° F oven for 30 minutes, uncover, and bake for 30 minutes more.

11/94 made 3X recipe.  2X is enough for 20 people.


Gourmet, November 1992.