Couscous filling is a North African grain-based condiment with various ingredients such as fresh vegetables, dried fruits, nuts, herbs, and flavorings. It can be used as a stuffing for poultry or vegetables and served with a separately produced sauce. It can also be used in pork chops and served with a glass of wine and salad.
Couscous filling is a condiment for poultry or vegetables with grits or ground wheat, as a base. Couscous is a North African grain made from semolina dough. Like rice toppings or diced bread, this filling has many possible variations in its ingredients. Fresh vegetables, stock, dried fruits, nuts, herbs, and flavorings are commonly added to the couscous filling.
Salt, pepper, and minced garlic are often added to couscous dressings. Mint, sage, basil, and allspice are some of the herbs that can be mixed into this type of filling. Some cooks like to add ground almonds or chopped pistachios to a couscous filling. Golden raisins or other dried fruits can also be combined into the seasoning ingredients, especially when cinnamon or other sweet spices are used. Many cooks also like to mix lemon juice, along with chicken or vegetable stock, into couscous and other ingredients.
Popular vegetable additions to a couscous dressing are sliced celery and finely chopped onion. Fresh chopped parsley, or the dried version, can be added for color. Instead of serving with cooked poultry, a couscous filling can be stuffed into sunken vegetables such as squash, tomatoes or peppers and cooked. Before serving, a separately produced cheese, mushroom or cream sauce can be poured over the vegetables filled with tender, cooked couscous.
The couscous condiment can accompany any type of roast poultry such as turkey, chicken, Cornish hens or duck. Methods for preparing the filling vary widely, but often a vegetable or poultry stock is simmered first, then stirred into cooked couscous. The garlic, onions and greens can be sautéed in oil in a pan before being stirred into the broth and couscous. Dried fruits such as prunes, raisins or dates can be soaked in hot water first to allow them to soften and plump before being added to the ingredients for the couscous filling. Herbs and lemon juice can be added at the end to flavor the dressing.
Instead of cooking the stuffing next to a whole roast bird, the gravy can be used in the turkey breast. Couscous-stuffed turkey breast can also include cheese and mushrooms. A glass of wine and a crisp salad can complete the meal. Some cooks prefer to use the couscous filling in pork chops instead. Lemon juice, olives, and basil can be added to couscous-based pork chop seasonings.
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