I love stuffing. It's the perfect accompaniment to a roast dinner - I probably obtain this view because of the minimal amount of meat I eat, therefore a roast dinner is not all about the actual roast for me! Anyway, I digress... this stuffing is one that I've developed over the years. Switching out breadcrumbs for scrumptious cous cous and adding a few extras to make it delish!
You can use this stuffing to stuff the actual roast i.e. a chicken, or you can make cute wee stuffing balls too! Yum!
Spiced Cous Cous Stuffing
- Ready in: 20 minutes prep (plus oven time)
- Complexity: very easy
- 1 brown onion, finely diced
- 1-2 cloves of garlic, finely diced or grated
- 1 tsp ginger, finely diced or grated
- 1 cup cous cous
- 1 cup vege/chicken stock or a combo of both
- 1 tsp mixed spice
- 1 tsp cinnamon
- 1/2 cup figs, roughly chopped
In a saucepan over low-medium heat, add garlic, ginger and onion. Saute until softened for 3-4 minutes, adding in a little (additional to the amount above) stock to loosen any stucko bits. You could use oil as well, but I like to keep things as healthy as possible!
Once softened, stir in stock and bring to the boil. Add in cinnamon, mixed spice, figs and cous cous, stir to combine. Cook for five minutes until cous cous is cooked and all the stock is absorbed.
Set aside to cool. When cool enough, you can stuff your roast or roll into stuffing balls. Use wet hands if your mixture isn't coming together as well as you'd like or is sticking too much! Depending on the size, I cook the stuffing balls the same amount of time as the roast veges. So a ball the size of a same piece of chopped sweet potato - about 50 minutes if your roast veges are nice and chunky and your balls are... ahem... big ;)