Fruit and Nut Couscous Stuffing

1. 1

   In a large saucepan, bring the vegetable broth to a boil.

2. 2

   Stir in couscous, cover the pan, and remove from heat.

3. 3

   Let sit until the liquid is absorbed, about 10 minutes.

4. 4

   Transfer to a large bowl.

5. 5

   Stir in the raisins and cover.

6. 6

   Meanwhile, in a large skillet, melt 2 tablespoons butter over medium heat.

7. 7

   Add the walnuts and cook, stirring, until toasted, about 5 minutes.

8. 8

   Transfer to a plate.

9. 9

   Melt the 3 tablespoons butter in the skillet over medium heat.

10. 10

    Add sliced celery and onion and cook, stirring occasionally, until tender, about 10 minutes.

11. 11

    Stir in lemon peel and juice; season with salt and pepper.

12. 12

    Stir the cooked vegetables, celery leaves, and walnuts into the couscous.

* Per serving · 4 servings · Values may vary.

No additional tips available.