Couscous Stuffing with Fennel, Dried Apricots, and Cashews

Name: Couscous Stuffing with Fennel, Dried Apricots, and Cashews
Ingredients: 2 tablespoons, unsalted butter; 1/2 medium bulb, fennel, chopped fine (about 1 cup); 1 medium clove, garlic, minced or pressed through garlic press (about 1 teaspoon); 1/3 cup, finely chopped dried apricots; 1/8 teaspoon, ground cinnamon; 1/4 teaspoon, ground cumin; 1/2 teaspoon, table salt; 1/4 teaspoon, ground black pepper; 2 cups, low-sodium chicken broth; 10 ounces, plain couscous (1 box or 1 1/2 cups plus 2 tablespoons); 1 , medium scallion, sliced thin; 1/4 cup, chopped fresh parsley leaves; 1/4 cup, chopped unsalted raw cashews, toasted

Side Dishes
Grains

Appears in Cook's Illustrated March/April 2005, America's Test Kitchen TV

Couscous makes a highly compatible stuffing for poultry.

SERVES Enough for 1 butterflied chicken

TIME 35 minutes

Couscous Stuffing with Fennel, Dried Apricots, and Cashews

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