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Couscous Stuffing with Currants, Apricots, and Pistachios

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

1. Heat butter over medium heat in a medium saucepan. Add onions, garlic, cinnamon, ginger, and turmeric; sauté until onions soften, 3 to 4 minutes.
2. 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.
3. Fluff couscous with fork; stir in dried fruit, nuts, and parsley and lemon juice. Season to taste with salt and pepper. Transfer mixture to microwave-safe bowl; set aside.

Makes about 3 cups, enough to stuff six Cornish hens.

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