Today's Recipe 2/26/2012

Couscous Stuffing with Currants, Apricots and Pistachios Recipe

Ingredients:

·         2 Tablespoon butter

·         1 small onion, minced

·         2 medium garlic cloves, minced

·         1/4 teaspoon ground cinnamon

·         1/8 teaspoon ground ginger

·         1/8 teaspoon turmeric

·         1 cup plain couscous

·         1-1/3 cups homemade chicken broth or low-sodium canned broth

·         1/4 cup finely chopped dried apricots

·         3 Tablespoon dried currants

·         1/4 cup shelled pistachio nuts, chopped

·         2 Tablespoon minced fresh parsley leaves

·         Salt

·         Ground black pepper

Preparation:

Heat butter over medium heat in a medium saucepan. Add onion, garlic, cinnamon, ginger, and turmeric, and sauté until onion softens, 3 to 4 minutes. Add couscous. Stir until well coated with spices and butter, 1 to 2 minutes. Add chicken broth, bring to a simmer, remove from heat, cover and let stand until couscous has absorbed all water, about 5 minutes.

Fluff couscous with a fork, then stir in apricots, currants, pistachio nuts, and parsley. Season to taste with salt and pepper.

To reheat stuffing, place in a microwave-safe bowl, cover with plastic wrap and heat in microwave on high power until very hot, 2 to 4 minutes. (Alternatively, place in a saucepan, add 1 to 2 tablespoons water and reheat on stovetop.) Spoon hot stuffing into Cornish game hens.

Note: Toasted slivered almonds can be substituted for the pistachio nuts.

Yield: 3 cups; enough to stuff 6 Cornish hens