Couscous Stuffing with Fennel, Dried Apricots, and Cashews
By America's Test KitchenPublished on August 22, 2007
Time
35 minutes
Yield
Enough for 1 butterflied chicken
Ingredients
2 tablespoons unsalted butter ½ medium bulb fennel, chopped fine (about 1 cup)1 medium clove garlic, minced or pressed through garlic press (about 1 teaspoon)⅓ cup finely chopped dried apricots ⅛ teaspoon ground cinnamon ¼ teaspoon ground cumin ½ teaspoon table salt ¼ teaspoon ground black pepper 2 cups low-sodium chicken broth 10 ounces plain couscous (1 box or 1 ½ cups plus 2 tablespoons)1 medium scallion, sliced thin¼ cup chopped fresh parsley leaves ¼ cup chopped unsalted raw cashews, toasted
Before You Begin
For the best flavor and texture, stir the scallion, parsley, and cashews into the stuffing just before serving.
Instructions
- Heat butter in 12-inch skillet over medium-high heat; when foam subsides, add fennel and cook, stirring occasionally, until beginning to soften, about 2 minutes. Add garlic, apricots, cinnamon, cumin, salt, and pepper; cook, stirring frequently, until fragrant, about 2 minutes. Add broth and bring to boil; stir in couscous, cover pan, and let stand off heat until liquid is absorbed, about 5 minutes. Set aside until ready to use.
- Just before serving, stir in scallion, parsley, and toasted cashews
Time
35 minutesYield
Enough for 1 butterflied chickenIngredients
2 tablespoons unsalted butter
½ medium bulb fennel, chopped fine (about 1 cup)
1 medium clove garlic, minced or pressed through garlic press (about 1 teaspoon)
⅓ cup finely chopped dried apricots
⅛ teaspoon ground cinnamon
¼ teaspoon ground cumin
½ teaspoon table salt
¼ teaspoon ground black pepper
2 cups low-sodium chicken broth
10 ounces plain couscous (1 box or 1 ½ cups plus 2 tablespoons)
1 medium scallion, sliced thin
¼ cup chopped fresh parsley leaves
¼ cup chopped unsalted raw cashews, toasted
Ingredients
2 tablespoons unsalted butter
½ medium bulb fennel, chopped fine (about 1 cup)
1 medium clove garlic, minced or pressed through garlic press (about 1 teaspoon)
⅓ cup finely chopped dried apricots
⅛ teaspoon ground cinnamon
¼ teaspoon ground cumin
½ teaspoon table salt
¼ teaspoon ground black pepper
2 cups low-sodium chicken broth
10 ounces plain couscous (1 box or 1 ½ cups plus 2 tablespoons)
1 medium scallion, sliced thin
¼ cup chopped fresh parsley leaves
¼ cup chopped unsalted raw cashews, toasted
Ingredients
2 tablespoons unsalted butter
½ medium bulb fennel, chopped fine (about 1 cup)
1 medium clove garlic, minced or pressed through garlic press (about 1 teaspoon)
⅓ cup finely chopped dried apricots
⅛ teaspoon ground cinnamon
¼ teaspoon ground cumin
½ teaspoon table salt
¼ teaspoon ground black pepper
2 cups low-sodium chicken broth
10 ounces plain couscous (1 box or 1 ½ cups plus 2 tablespoons)
1 medium scallion, sliced thin
¼ cup chopped fresh parsley leaves
¼ cup chopped unsalted raw cashews, toasted
Why This Recipe Works
We ensured moist, savory meat for our roast stuffed chicken recipe by brining the bird before we stuffed and roasted it. Our most radical idea, however, was to make an aluminum foil bowl, mound the stuffing into it, and place the chicken—after butterflying it—on top. This improvised cooking vessel allowed the stuffing to become moist and flavorful throughout from the chicken juices as well as brown and chewy on the bottom.
Before You Begin
For the best flavor and texture, stir the scallion, parsley, and cashews into the stuffing just before serving.
Instructions
- Heat butter in 12-inch skillet over medium-high heat; when foam subsides, add fennel and cook, stirring occasionally, until beginning to soften, about 2 minutes. Add garlic, apricots, cinnamon, cumin, salt, and pepper; cook, stirring frequently, until fragrant, about 2 minutes. Add broth and bring to boil; stir in couscous, cover pan, and let stand off heat until liquid is absorbed, about 5 minutes. Set aside until ready to use.
- Just before serving, stir in scallion, parsley, and toasted cashews
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