Couscous, Cranberry and Pistachio Stuffing

  • Preparation Time15 mins
  • Cooking Time20 mins
  • Serves24
  • DifficultyEasy
175g couscous
350ml good, hot vegetable stock
45ml dried cranberries or raisins
30ml shelled pistachio nuts, finely chopped
30ml freshly chopped flat-leaf parsley
2 eggs, beaten
50g butter, melted
Salt and freshly milled black pepper

Preheat the oven to Gas mark 4, 180°C, 350°F.

Cook the couscous according to the packet instructions with the stock, then set aside to cool slightly.

Add the remaining stuffing ingredients to the cooled couscous.

Using slightly damp hands shape the stuffing into 24 small balls. Transfer to a foil-lined baking tray and chill for 10 minutes to firm up, then bake in the oven for 20 minutes until golden.

Serve the stuffing with roast beef or lamb.

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