Pistachio and Apricot Ale Couscous “Stuffing”

pistachio-and-apricot-ale-cous-cous-stuffing-300Stuffing is a must for Thanksgiving.  This recipe uses what is a main stay in the Moroccan kitchen and plays with the theme of Morocco.  This cous cous stuffing, isn’t stuffed into the turkey or poultry, but made in a pot.  It is designed to act as a stuffing, when served with Moroccan Style Beer Brined Turkey.  The flavors of apricots, pistachios, oranges and spices essences pair beautifully with turkey or roasted vegetables.

Serves: 10+ guests

 

Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Nov 2010 | Issue #46

Pistachio and Apricot Ale Couscous “Stuffing”
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A cous cous flavored with apricot ale, dried apricots, pistachios and spices.
Servings Prep Time
12 guests 10 minute
Cook Time Passive Time
15 minute 5 minute
Servings Prep Time
12 guests 10 minute
Cook Time Passive Time
15 minute 5 minute
Pistachio and Apricot Ale Couscous “Stuffing”
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
A cous cous flavored with apricot ale, dried apricots, pistachios and spices.
Servings Prep Time
12 guests 10 minute
Cook Time Passive Time
15 minute 5 minute
Servings Prep Time
12 guests 10 minute
Cook Time Passive Time
15 minute 5 minute
Ingredients
Servings: guests
Units:
Instructions
  • In a large bowl, combine the couscous and olive oil. Using the palms of your hands, rub the olive oil into the couscous until all the grains are lightly coated. This will prevent clumps and make a fluffier couscous. In a large pot, add the chicken stock and apricot ale, dried apricots, salt, coriander, cumin, cinnamon, turmeric, allspice, and bring to a boil. Simmer for two minutes, then whisk in the couscous until combined. Turn off the heat and cover with a tight-fitting lid and let sit for 15 minutes. Meanwhile, in a small bowl, add the parsley, pistachios, pepper, orange juice and oil, mixing together.
  • Remove the lid of the pan holding the couscous. The liquid should be absorbed by the grains. Using a fork, scrape and fluff into individual grains. Add to a large bowl and toss in the pistachio orange mixture; serve warm or at room temperature.
Sean Paxton

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