Pistachio and Apricot Ale Couscous “Stuffing”
A cous cous flavored with apricot ale, dried apricots, pistachios and spices.
Servings Prep Time
12guests 10minute
Cook Time Passive Time
15minute 5minute
Servings Prep Time
12guests 10minute
Cook Time Passive Time
15minute 5minute
Ingredients
Instructions
  1. 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.
  2. 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.

Executive Chef: Sean Z. Paxton

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