Couscous Stuffing with Fennel, Dried Apricots, and Cashews

Name: Couscous Stuffing with Fennel, Dried Apricots, and Cashews
Yield: Enough for 1 butterflied chicken
Ingredients: 2 tablespoons, unsalted butter; 1/2 medium bulb, fennel, chopped fine (about 1 cup); 1 medium clove, garlic, minced or pressed through garlic press (about 1 teaspoon); 1/3 cup, finely chopped dried apricots; 1/8 teaspoon, ground cinnamon; 1/4 teaspoon, ground cumin; 1/2 teaspoon, table salt; 1/4 teaspoon, ground black pepper; 2 cups, low-sodium chicken broth; 10 ounces, plain couscous (1 box or 1 1/2 cups plus 2 tablespoons); 1 , medium scallion, sliced thin; 1/4 cup, chopped fresh parsley leaves; 1/4 cup, chopped unsalted raw cashews, toasted

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Appears in Cook's Illustrated March/April 2005, America's Test Kitchen TV

Side Dishes

Grains

SEASON 7

SERVESEnough for 1 butterflied chicken

TIME35 minutes

Couscous Stuffing with Fennel, Dried Apricots, and Cashews

WHY THIS RECIPE WORKS

We ensured moist, savory meat for our roast stuffed chicken recipe by brining the bird before we stuffed and roasted it. Our most radical idea, however, was to make an aluminum foil bowl, mound the stuffing into it, and place the chicken—af...

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