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Fruit 'n' Nut Couscous Stuffing

November 2008
Fruit 'n' Nut Couscous Stuffing

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Add ingredients to your Every Day essentials (rachaelraymag.com/kitchen) and you've got a holiday recipe on your side.

Makes: 8 servings

Prep: 10 mins

Cook: 25 mins

  • 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.