Couscous Stuffing - Cook For Your Life- anti-cancer recipes
Couscous Stuffing
Servings: 8
Prep time: 20

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.


  1. 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.
  2. 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.


  • 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


255 cals


5 g

Saturated Fat

1 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

2 g


47 g


4 g


4 g


7 g


84 mg

*per serving

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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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