Couscous Stuffing frm Thanksgiving Dinner - Cooking by the Book

Name: Couscous Stuffing frm Thanksgiving Dinner - Cooking by the Book
Ingredients: 1½ cups Chicken Stock; 2 tablespoons unsalted butter; ¼ teaspoon salt; 1 cup whole wheat couscous; 2 tablespoons olive oil; 2 large shallots, finely chopped; 2 small celery stalks without leaves, finely chopped (about ¼ cup); 3 baby carrots, finely chopped (about ¼ cup); 1 clove garlic, minced; ¼ cup corn kernels, fresh or frozen; ¼ cup pine nuts, toasted; ½ cup minced fresh parsley; 1 tablespoon fresh sage; l teaspoon Bell’s Seasoning, or ½ teaspoon dried oregano and ½ teaspoon dried thyme; Salt and freshly ground pepper

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Delightful couscous stuffing with corn, garlic, and pine nuts for your Thanksgiving table, perfect for small birds or as a tasty side. Yielding 20 pieces for 5-6 people. Try it on Stuffing Tuesday!

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Ingredients

1½ cups Chicken Stock
2 tablespoons unsalted butter
¼ teaspoon salt
1 cup whole wheat couscous
2 tablespoons olive oil
2 large shallots, finely chopped
2 small celery stalks without leaves, finely chopped (about ¼ cup)
3 baby carrots, finely chopped (about ¼ cup)
1 clove garlic, minced
¼ cup corn kernels, fresh or frozen
¼ cup pine nuts, toasted
½ cup minced fresh parsley
1 tablespoon fresh sage
l teaspoon Bell’s Seasoning, or ½ teaspoon dried oregano and ½ teaspoon dried thyme
Salt and freshly ground pepper