Cranberry, Chestnut and Couscous Stuffing with Hazelnuts
Jazz up your Christmas stuffing with our Ainsley Harriott couscous! Packed full of cranberries and nuts this is a lighter way to enjoy an old favourite and it works well roasted in a dish alongside the roast for a veggie side. Delicious made with our Roasted Vegetable or Spice Sensation Couscous.
Preheat the oven to 200c/180c fan/Gas 6
Prepare the couscous according to the packet instructions and set aside.
Melt the butter in a frying pan over a medium heat, add the onion and garlic and cook for 4-6 minutes until softened but not coloured. Add the hazelnuts, crumble in the chestnuts and add the cranberries. Stir and cook for 5 minutes until the cranberries burst and the hazelnuts begin to toast. Add the honey and the juice and zest of the orange. Remove from the heat and add the couscous, mixing well. Stir through the beaten egg.
Transfer to a buttered ovenproof dish and bake for 20 minutes until golden.
- 1 x packet of Ainsley Harriott Couscous
- 1 onion, peeled and finely chopped
- 2 cloves garlic, grated or minced
- 50g butter
- 50g hazelnuts, chopped
- 50g ready to eat chestnuts
- 100g cranberries
- 1 tbsp honey
- zest and juice of 1 orange
- salt and freshly ground black pepper
- 1 beaten egg