Stuffin - Couscous 'Fennel, Dried Apricots & Cashews

By Kwasome

**ATK:For best flavor and texture, stir the scallion, parsley, and cashews into the stuffing just before serving.
**ATK:Stuffing for Stuffed Roasted Butterflied Chicken :

Ingredients

• 2 Tbs 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 tsp ground cinnamon
• 1/4 tsp ground cumin
• 1/2 tsp table salt
• 1/4 tsp ground black pepper
• 2 cups low-sodium chicken broth
• 10 oz 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

Preparation

Step 1

1. Heat butter in 12-inch skillet over medium-high heat; when foam subsides, add fennel and cook, stirring occasionally, until beginning to soften, about 2 minutes. Add garlic, apricots, cinnamon, cumin, salt, and pepper; cook, stirring frequently, until fra
2. Just before serving, stir in scallion, parsley, and toasted cashews