Stuffing Recipes

Pomegranate Couscous Stuffing recipe

Preparation Time: 10 minutes | Cooking Time: 5 minutes

This is a nice alternative to a traditional baked stuffing. The bright colours of the pomegranate make it perfect for Christmas, and it can easily be made into a vegetarian stuffing - just use vegetable stock instead of chicken stock.


  • 200g couscous
  • 400ml chicken stock
  • 50g butter
  • 50g shelled pistachios, chopped
  • Handful ready-to-eat apricots, dried
  • Handful dried cranberries
  • Handful pomegranate seeds
  • Pinch saffron strands
  • Small handful freshly chopped coriander
  • Salt and pepper


  1. Thinly slice the apricots and roughly chop the cranberries.

  2. Bring the stock to a simmer in a saucepan. Add the saffron, apricots and cranberries. Simmer gently for 2-3 minutes.

  3. Put the couscous, butter and salt and pepper into a bowl. Cover with the stock mixture, stir and cover with cling. Leave to sit for 5 minutes.

  4. Stir in the pistachios, pomegranate seeds and coriander, then fluff up with a fork.

You could use bulghar wheat or pearl barely in place of the couscous, or simply use breadcrumbs. Recipe serves 6.

Author: Laura Young

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Published: April 12, 2012
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Published by Starsol