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.
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.
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