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Couscous Stuffing

Name: Couscous Stuffing
Prep time: 20

(7 votes, average: 4.43 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 chopped dried apricots
⅓ cup chopped dried pitted prunes
⅓ cup chopped toasted almonds
¼ cup chopped Italian parsley
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

46 g

Sugar

4 g

Fiber

4 g

Protein

8 g

Sodium

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

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.