Couscous Stuffing | Cook for Your Life
Couscous Stuffing - Cook For Your Life- anti-cancer recipes

Couscous Stuffing

Rated 5 out of 5
5 out of 5 stars (based on 12 reviews)

Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 8 servings
Carrot Icon for Number of Ingredients Size 15 ingredients

Couscous is one of the most versatile versions of wheat that exists. Super quick to make, it’s a great help during treatment when fatigue can be a real problem. Couscous can turn up as a...


  • 1 tablespoon olive oil
  • 2 medium onions, chopped
  • 2 cloves garlic, minced
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon coriander­
  • 3 cups water
  • ¼ teaspoon salt, plus more as needed
  • 2 cups whole wheat couscous
  • 1 parsley sprig
  • ⅓ cup dried apricots, chopped
  • ⅓ cup dried pitted prunes, chopped
  • ⅓ cup almonds, chopped and toasted
  • ¼ cup Italian parsley, chopped
  • Freshly ground pepper, to taste
Missing an Ingredient?
Visit our ingredient substitution guide ›

Nutrition Facts


258 cals


5 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g


47 g


4 g


4 g


8 g


84 mg


  1. Heat oil in a stockpot over medium heat. Add onions and garlic until softened, about 5-8 minutes. Add cinnamon, ground ginger, and coriander. Cook, stirring for 1 minute.
  2. Add 3 cups of water and salt and bring to a boil. Turn off the heat, and stir in the couscous. Top with a parsley sprig, cover and let sit for 5 minutes.
  3. Stir the apricots, prunes, almonds, chopped parsley and pepper into the cooked couscous. Adjust seasonings. Serve warm with Moroccan-Style Baked Chicken.

Chef Tips

This dish can be baked after step 3 if desired, just stir in an extra ½ cup hot water and tip immediately into a baking dish. Drizzle with a little olive oil and bake at 400 degrees F until lightly browned on top, about 20 minutes. The extra liquid will be absorbed by the ever-thirsty couscous during cooking.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

This site is registered on as a development site. Switch to a production site key to remove this banner.