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