and apricot stuffing
Yield: 4-6 servings
- 1 loaf challah bread
- 1 cup dried apricots
- sliced into thin slices
- 1 cup toasted pine
- 3/4 pound unsalted
- 1 Tablespoon dried
or fresh sage
- 1/2 Tablespoon dried
or fresh thyme
- 1 white onion -
- 1 head celery -
- 2-3 cups canned
- salt and pepper
In a large saucepan,
melt butter and sauté onions, celery and apricots until soft. Add herbs
and sauté 2 more minutes. Add bread and stir to coat evenly.
Add warm stock in
batches until stuffing becomes moist without being too wet. Continue
stirring and add pine nuts and salt and pepper to taste. Make sure
liquid is evenly absorbed into the bread. If mixture is too moist, add
bread; if mixture is too dry, add stock.
The key to this recipe
is to not get caught up with exact measurements, but rather to adjust
according to texture and taste. And most importantly - have fun!
Couscous with Chunky Onion Harissa
1/4 cup plus 1 tablespoon olive oil
2 large leeks (white and pale green parts only), minced
4 large garlic cloves, chopped
2 1/4 cups chicken stock or canned broth
1 cup raisins
1 cup 1/2-inch cubes peeled butternut squash
1 large yellow
crookneck squash, cut into 1/2-inch cubes
1 large zucchini, cut into 1/2-inch cubes
3/4 cup frozen baby lima beans, thawed
1 teaspoon turmeric
1/2 teaspoon ground ginger
Pinch (generous) of cayenne pepper
1 cup diced seeded plum tomatoes
3/4 cup frozen peas, thawed
1/2 cup coarsely chopped fresh cilantro
1 1/2 cups (about 10 ounces) couscous
For the harissa:
1/4 cup tomato paste
1 tablespoon plus 1 teaspoon dried crushed red pepper
3/4 teaspoon cayenne pepper
1 cup olive oil
1/2 cup red wine vinegar
6 green onions, chopped
1 small red onion,
2 large garlic cloves, minced
To make the couscous:
Heat oil in heavy large Dutch oven over low heat. Add leeks and garlic.
Cover and cook until leeks are very tender but not brown, stirring
occasionally, about 10 minutes. Add stock and next 8 ingredients. Season
with salt and pepper. Increase heat and bring mixture to boil. Cover,
reduce heat to medium and simmer until vegetables are crisp-tender,
about 5 minutes. Mix in tomatoes, peas, cilantro, then couscous. Remove
from heat. Cover and let stand 10 minutes.
Fluff couscous with
fork. Transfer to large platter. Garnish with lemon wedges. Serve,
passing Chunky Onion Harissa separately.
To make the harissa
Combine tomato paste, crushed red pepper and cayenne pepper in bowl.
Gradually whisk in oil. Whisk in vinegar. Mix in onions and garlic.
Season generously with salt and pepper. (Can be prepared 8 hours ahead.
Let stand at room temperature. Stir harissa well before using.)