Chelsey has searched for the most delicious of Alison's recipes, just for you! Today's I Love Nut's recipe: Fruit & Nut Couscous. This mixture has a lovely flavour and interesting texture, and replaces both stuffing and potatoes for festive meals. It can be prepared ahead, and is baked in a loaf tin, turned out and sliced, so each person has slices beside their roast chicken or turkey. (It makes a good alternative for meat if you have vegetarians as well as meat-eaters at your Christmas table, too.)
For about 6 servings:
1 large onion, finely chopped
2 stalks celery, finely chopped
2 Tbsp butter or oil
1 cup Alison's Pantry Couscous
2 cups chicken or vegetable stock*
½ cup Alison's Pantry Choice Apricots
½ cup Alison's Pantry Fruit Nuggets
½ cup Alison's Pantry Super Sweet Prunes, chopped
½ cup Alison's Pantry Blanched Almonds
¼ cup chopped fresh herbs, optional
*use vegetable stock if cooking for vegetarians
Gently cook the first three ingredients in a covered medium-sized pot or pan until transparent but not brown. Stir in couscous and the stock (or instant stock and water), bring to the boil, then take off heat and leave to stand for 5 minutes.
Meanwhile, chop dried fruit then pour half a cup of boiling water over it and leave while you roast the almonds (for 5-10 minutes at 150°C until lightly coloured) then chop finely.
Stir drained fruit, almonds and herbs (or parsley) into the softened couscous, then refrigerate in a large plastic bag up to 24 hours, if you like. When ready to bake, beat eggs, mix them through the couscous and press into a loaf tin of 6 cup capacity, lined with a Teflon liner or baking paper.
Cover with foil or baking paper and bake beside bird (or other roast) at 150 -180°C for about 45 minutes, or until brown at the edges and firm. Refrigerate leftovers in a plastic bag and reheat in microwave.
Alison’s Pantry has extended its nut and dried fruit range with seven delicious new varieties, providing even more healthy and nutritious snacking options for New Zealanders.
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