How do I prepare the couscous for this stuffing?

Place the couscous in a large mixing bowl and cover it with boiling water from a kettle. Let it sit for 15 minutes until it is puffed up and cooked.

What ingredients give this stuffing its unique flavor profile?

The distinctive flavor comes from the combination of vacuum-packed chestnuts, dried apricots, pumpkin puree, dried sage, dried parsley, and the bright zest of one orange.

Can I serve this couscous stuffing without baking it?

Yes, if you are pressed for time, you can serve the stuffing as is after the couscous has absorbed all the stock and the other ingredients are stirred in.

What kind of chestnuts are used in this recipe?

This recipe calls for 1 cup of vacuum-packed chestnuts, which are convenient and ready to use.

How can I make the presentation of this stuffing more festive?

For extra flair and sass, the recipe suggests serving individual portions of the stuffing in small, hollowed-out pumpkins.

3.1K Views 13 years ago

Couscous and Chestnut Stuffing
[Vegan]

CM By: Clémence Moulaert

Author Bio

After turning vegan, I discovered a particular talent for baking delicious cruelty-free cakes and cookies.... Read More

Order with Instacart Download Our App

Golden-baked couscous and chestnut stuffing, studded with apricots, served in a small, hollowed-out pumpkin on a festive table.

For brands

Want to reach our audience?

Partner with One Green Planet →

Discover more recipes with these ingredients

Couscous and Chestnut Stuffing [Vegan]

This stuffing is light and packed with gentle, soothing flavors. The wonderful thing about stuffing is that you can really do whatever you want with it: shake up the flavors, add more or less seasoning, use bread or go off the traditional path with some other grains. It's your party,... Read More

Ingredients You Need for Couscous and Chestnut Stuffing [Vegan]

1 cup vacuum-packed chestnuts
1 1/4 cup couscous
1/3 dried apricots
2 cups vegetable stock
1 cup pumpkin puree
1 onion, peeled and finely chopped
1/2 tbsp vegan margarine + extra for greasing
1 tsp dried sage
1 tsp dried parsley
zest of 1 orange
1 clove of garlic, finely minced

Order with Instacart Download Our App

How to Prepare Couscous and Chestnut Stuffing [Vegan]

Preheat the oven at 200ºC/ 392ºF . Grease a large ovenproof dish.
Place the couscous in a large mixing bowl. Boil some water in the kettle and cover the couscous with the boiling water. Set aside for 15 minutes or until it is puffed up and cooked.
In a large pan melt some vegan margarine to lightly fry the onion and garlic for a few minutes until translucid. Pour over half of the stock and bring to a simmer. Cook the onion for 10-15 minutes, until the stock begins to reduce. Add the couscous to the pan and pour over the remaining stock. Cook until the couscous has absorbed all the stock (it shouldn't take too long) then transfer the couscous and onion to the mixing bowl. Stir in the pumpkin puree, chestnuts, dried apricots and spices.
You could serve the stuffing as is if you're pressed for time; however if you're not in a rush, transfer the stuffing to the ovenproof dish and bake in the oven for 20 minutes. Serve individually in little pumpkins for extra flair and sass.