Pistachio and Apricot Ale Couscous “Stuffing”

Stuffing is a must for Thanksgiving.  This Pistachio and Apricot Ale Couscous “Stuffing” uses what is a mainstay in the Moroccan kitchen and plays with the Beer Cuisine 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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Pistachio and Apricot Ale Couscous “Stuffing”: is a cous cous flavored with apricot ale, dried apricots, pistachios and spices.

• CourseFamily Style, Other
• CuisineBeer Cuisine, Moroccan, Thanksgiving Feast
• SeasonalFall Seasonal, Winter Seasonal
• Food SectionStarch, Stuffing
• Cooking MethodCooking with Beer
• BreweryBeer Advocate
• KeywordCooking with Beer

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 Pistachio and Apricot Ale Couscous “Stuffing”: is a cous cous flavored with apricot ale, dried apricots, pistachios and spices. CourseFamily Style, Other CuisineBeer Cuisine, Moroccan, Thanksgiving Feast SeasonalFall Seasonal, Winter Seasonal Food SectionStarch, Stuffing Cooking MethodCooking with Beer BreweryBeer Advocate KeywordCooking with Beer 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

• 3 cup cous cous
• 2 tablespoon oil, olive
• 1 1/2 cup stock, chicken, turkey or roasted vegetable, preferably homemade
• 12 ounce Apricot Ale, such as Samuel Smith Organic Apricot Ale, Pryamid Breweries Apricot Ale or Fruit Beer
• 1 cup apricots, dried chopped
• 2 tablespoon salt, kosher
• 1 tablespoon coriander, ground
• 1 tablespoon cumin, ground
• 1/2 teaspoon turmeric, ground
• 1/2 teaspoon allspice, ground
• 1 bunch parsley, Italian leaf washed and chopped, leave behind the stems
• 1 cup nuts, pistachios, shelled, and roasted
• 1 teaspoon peppercorns, black freshly cracked
• 1/4 cup orange juice, fresh squeezed
• 1 tablespoon oil, olive

Servings: guests

Units:MetricUS Imperial

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.

Recipe Notes

More Stuffing Recipes:

Bacon, Pork and Beer Stuffing, in a Pumpkin

Chinese Style Rice Stuffing

Chorizo Pumpkin Seed Stuffing-Filled Pasillas Peppers

Ciabatta Stuffing with Mixed Fresh Herbs and Deschutes ESB

Duck Porcini Stuffing

Hazelnut Brown Ale Caramelized Leek Stuffing

Pistachio and Apricot Ale Couscous “Stuffing”

Polynesian Style Stuffing with Portuguese Linguiça Sausage

Polynesian Style Stuffing with Spam

Pork and Caramelized Leek Stuffing

Purple Rice Dried Cherry Stuffing