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Stuffing & Dressing

Granny's Fruited Couscous Stuffing

1 Tbsp. butter
1 small onion, minced (1/2 cup)
1 medium garlic cloves, minced
1/4 tsp. ground cinnamon
1/8 tsp. ground ginger
1/8 tsp. ground turmeric
1 c. plain couscous
1 1/3 c. chicken stock or low-sodium canned chicken broth
1/4 c. dried apricots (8 to 9 whole), chopped fine
3 Tbsp. currants
1/4 c. toasted almonds, chopped (optional)
2 Tbsp. minced fresh parsley leaves
1 tsp. juice from a small lemon
Salt and ground black pepper

Instructions:

Heat butter over medium heat in a medium saucepan. Add onions, garlic, cinnamon, ginger, and turmeric; sauté until onions soften, 3 to 4 minutes. Add couscous; stir until well coated, 1 to 2 minutes. Add chicken stock, bring to simmer, remove from heat, cover, and let stand until couscous has fully rehydrated, about 5 minutes. Fluff couscous with fork; stir in dried fruit, nuts, and parsley and lemon juice. Season to taste with salt and pepper.
(makes 3 cups)

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