Fruit 'n' Nut Couscous Stuffing Diana Sturgis   From Every Day with Rachael Ray November 2008 SERVES 8 Prep Time: 10 min Cook Time: 25 min 3 cups vegetable broth 2 1/2 cups couscous 1 cup raisins 5 tablespoons butter 1 1/2 cups chopped walnuts 1 bunch celery, thinly sliced crosswise and leafy greens finely chopped separately 1 large red onion, finely chopped Grated peel and juice of 1 lemon Salt and pepper 1. In a large saucepan, bring the vegetable broth to a boil. Stir in the couscous, cover the pan and remove from the heat. Let sit until the liquid is absorbed, about 10 minutes. Transfer to a large bowl, stir in the raisins and cover. 2. Meanwhile, in a large skillet, melt 2 tablespoons butter over medium heat. Add the walnuts and cook, stirring, until toasted, about 5 minutes. Transfer to a plate. 3. Melt the remaining 3 tablespoons butter in the skillet over medium heat. Add the sliced celery and onion and cook, stirring occasionally, until tender, about 10 minutes. Stir in the lemon peel and juice; season with salt and pepper. Stir the cooked vegetables, celery leaves and walnuts into the couscous.

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