Date & Nut Stuffing Balls
These couscous stuffing balls are a fab alternative to sausage meat stuffing and are so simple to make. Just add in with your turkey/chicken or veg 20 minutes before the end of cooking time or cook separately. You can mix up the flavour combinations too – try apricot and almond with our Moroccan Medley Couscous. If you don’t have any preserved lemons swap for fresh lemon or orange zest.
Prepare the couscous with 140ml of boiling water (a little less than usual) and set aside.
Heat the butter in a small frying pan over a medium heat. Add the onion and cook for 4-6 minutes until softened. Remove from the heat and allow to cool for a couple of minutes before putting in a bowl with the prepared couscous, herbs, dates, preserved lemon and nuts. Stir in the egg and season with salt and pepper.
Use your hands to form the mixture into balls (aim for about 9 stuffing balls). You can now add the balls in the tray with your roast meat or veg 20 minutes before the end of their cooking time or place on a lined baking tray, spray/drizzle lightly with oil and bake for 20 minutes at 200C/180Cfan/Gas 6.
- 1 packet of Ainsley Harriott Couscous (we’ve used Spice Sensation)
- 1 tbsp butter
- ½ red onion, unpeeled and finely chopped
- 3 tbsp of finely chopped fresh herbs (we’ve used parsley & thyme)
- 50g soft dried dates (preferable Medjool), finely chopped
- 1 preserved lemon, rind only, finely chopped
- 30g nuts (chestnuts, blanched almonds or hazelnuts), chopped
- 1 egg, beaten
- sea salt and freshly ground black pepper