Couscous with coriander, lemon and currants (for stuffing a chicken or not, as you please)
Chicken second courses
Couscous makes a tasty, quick stuffing for a roast chicken. This recipe can be used either that way, or separately as a side dish. I start by softening the aromatics, stirring in some freshly toasted and ground coriander. Then I add the dry couscous and cook it briefly, as one would do when starting a risotto. This gives a deeper flavor to the grain. Currants are added, to balance the tartness of the lemon juice and zest. If you are using the couscous to stuff a chicken, remember that the cavity isn’t particularly large, so don’t expect a lot of it per person, if you plan to serve four people. The flavors from the roasting chicken make this couscous quite tasty, which to my mind makes it worth the extra few minutes to put it in the bird. Please see my notes at the end of the recipe on using this in a roast chicken. Enjoy!!
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