Couscous seasoned with aromatic spices, dried apricots, currants, toasted almonds, fresh parsley and lemon juice.

Fruited Couscous Stuffing

1 tablespoon butter
1 small onion, minced (1/2 cup)
1 clove garlic, 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, chopped fine (8 to 9 whole)
3 tablespoons currants
1/4 cup toasted almonds, chopped (optional)
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.

Makes 6 servings.

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.