Couscous Stuffing with Golden Raisins and Pistachios
This Thanksgiving stuffing recipe has adds a dash of Mediterranean flair to your meal. Couscous Stuffing with Golden Raisins and Pistachios is a delicious option for adventurous eaters.
- 2 cups onion, finely chopped
- 1/2 cup carrot, finely chopped
- 1/2 cup celery, finely chopped
- 1 large garlic clove, minced
- 1/4 cup plus 2 tablespoons olive oil
- 2/3 cup red bell pepper, finely chopped
- 1/3 cup pistachios, finely chopped
- 1/2 cup golden raisins
- 3 tablespoons parsley leaves, finely chopped
- 1/4 teaspoon cinnamon
- 1 teaspoon cumin
- 1 1/2 teaspoon ground coriander seed
- 1/4 teaspoon dried thyme
- 1/3 cup scallion, thinly sliced
- 2 1/4 cups water
- 1 2/3 cup (10 ounce box) couscous
- If baking the stuffing separately, add 1/4 cup chicken broth and 2 tablespoons unsalted butter.
- Preheat oven to 325 degrees F.
- Cook onion, carrot, celery, and garlic in 1/4 of oil over moderately low heat until veggies are soft.
- Add bell peper and cook 3 more minutes.
- Add pistachios, raisins, parsley, cinnamon, cumin, coriander, thyme, scallion. Salt and pepper to taste.
- Cook and stir for another minute, then put in a large bowl.
- Combine water and remaining olive oil, add salt to taste.
- Bring to boil. Stir in couscous and let stand covered for 5 minutes or until liquid is absorbed.
- Fluff with fork.
- Add to veggie mixture, salt and pepper it, and combine everything gently.
- Let cool, then stuff 12-14 pound turkey.
- If baking separately, put stuffing into buttered 3-4 qt casserole, drizzle with broth, dot top with butter.
- Bake in middle of oven for 30 minutes covered and 30 minutes uncovered.
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