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Couscous Stuffing

Name: Couscous Stuffing
Prep time: 20

(10 votes, average: 4.40 out of 5)

20 min prep

8 servings

Carrot Icon for Number of Ingredients Size

15 ingredients

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...

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 dried apricots, chopped
⅓ cup dried pitted prunes, chopped
⅓ cup almonds, chopped and toasted
¼ cup Italian parsley, chopped
Freshly ground pepper, to taste

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Nutrition Facts

Calories

258 cals

Fat

5 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g

Carbohydrates

47 g

Sugar

4 g

Fiber

4 g

Protein

8 g

Sodium

84 mg

Directions

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.
Stir the apricots, prunes, almonds, chopped parsley and pepper into the cooked couscous. Adjust seasonings. Serve warm with Moroccan-Style Baked Chicken.

Chef Tips

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 F until lightly browned on top, about 20 minutes. The extra liquid will be absorbed by the ever-thirsty couscous during cooking.

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.