COUSCOUS STUFFING WITH APRICOTS AND PISTACHIOS
About 4 cups
Use as a stuffing for small birds such as Cornish hens, poussins, or squab, or serve as a side dish for roasted or grilled lamb. If desired, replace some of the apricots with finely diced dates.
Melt in a large saucepan over medium heat:
- 2 tablespoons butter
Add and cook, stirring, until tender, about 5 minutes:
- ½ small onion, finely chopped
Stir in:
- 1 ½ cups chicken stock or broth
- ½ cup finely chopped dried apricots
- (1 tablespoon chopped Salt-Preserved Lemons)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of ground cinnamon
- Pinch of ground ginger
Bring to a boil and stir in:
- 1 cup quick-cooking couscous
Remove from the heat, cover, and let stand for 5 minutes. Fluff with a fork and stir in:
- ½ cup chopped pistachios, whole pine nuts, or slivered toasted almonds
- ¼ cup minced parsley
Spoon the stuffing into the bird before cooking, or serve immediately as a side. If stuffed in a bird, the stuffing is done when it reaches an internal temperature of 165°F.