Pomegranate, pistachio and couscous stuffing
salt reduced chicken stock
1 tsp, a pinch
1 tsp, finely grated
dry wholemeal couscous
¾ cup(s), (150g)
80 g, seeds, (80g)
¼ cup(s), kernals, lightly toasted, chopped
⅓ cup(s), chopped
1 medium, lightly beaten
- Combine stock, saffron and orange rind in a medium saucepan over high heat. Bring to the boil. Remove from heat. Stir in couscous and cover with a lid or foil. Set aside for 5 minutes or until the liquid is absorbed. Use a fork to fluff the couscous. Cool for 10 minutes.
- Stir in pomegranate, pistachio kernels, coriander and egg. Season with salt and pepper. Refrigerate until required.