Moroccans make the most delicious stuffing. They obviously don’t celebrate Thanksgiving –I hope this doesn’t shock anyone :)–, but they like to stuff their birds for holidays and other festive occasions. Turkey is not typically cooked whole so they prefer to stuff smaller birds such as pigeons or small cornish hens called “coquelets”.
This is also a wonderful a side dish to prepare anytime.
Couscous Stuffing Recipe
3 cups water
2 tablespoons butter
2 tablespoons honey
½ cup chopped almonds or pecans
½ cup golden raisins
2 tablespoons chopped parsley
1 teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
2 cups uncooked instant couscous (about 2 “10-oz” boxes)
Place the water, butter, honey, almonds or pecans, raisins,parsley, salt, cinnamon and ginger (the first 9 ingredients)in a medium saucepan and bring to just a boil. Add the couscous and remove from the heat. Cover with a lid and let stand 5 minutes. Fluff with a fork. Stuff your bird or serve alongside it.