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(7 votes, average: 4.43 out of 5)
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Couscous is one of the most versatile versions of wheat that exists. Super quick to make, it’s a great help during treatment when fatigue can be a real problem. Couscous can turn up as a side dish, a breakfast, or as it is here, in an exotic tasting and delicious Couscous Stuffing. It takes no time to make at all, and can turn any simply cooked chicken or fish into a festive occasion.
Preparation
- Heat oil in a stockpot over medium heat. Add onions and garlic until softened, about 5-8 minutes. Add cinnamon, ground ginger, and coriander. Cook, stirring for 1 minute.
- Add 3 cups of water and salt and bring to a boil. Turn off the heat, and stir in the couscous. Top with a parsley sprig, cover and let sit for 5 minutes.3. Stir the apricots, prunes, almonds, chopped parsley and pepper into the cooked couscous. Adjust seasonings. Serve warm with Moroccan-Style Baked Chicken.
Ingredients:
- 1 tablespoon olive oil
- 2 medium onions, chopped
- 2 cloves garlic, minced
- ½ teaspoon cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon coriander
- 3 cups water
- ¼ teaspoon salt, plus more as needed
- 2 cups whole wheat couscous
- 1 parsley sprig
- ⅓ cup chopped dried apricots
- ⅓ cup chopped dried pitted prunes
- ⅓ cup chopped toasted almonds
- ¼ cup chopped Italian parsley
- Freshly ground pepper, to taste
Nutritional Information
Calories
255 cals
Fat
5 g
Saturated Fat
1 g
Polyunsaturated Fat
2 g
Monounsaturated Fat
2 g
Carbohydrates
47 g
Sugar
4 g
Fiber
4 g
Protein
7 g
Sodium
84 mg
*per serving
Ann's Tips and Tricks
This dish can be baked after step 3 if desired, just stir in an extra ½ cup hot water and tip immediately into a baking dish. Drizzle with a little olive oil and bake at 400 degrees until lightly browned on top, about 20 minutes. The extra liquid will be absorbed by the ever-thirsty couscous during cooking.
