Summer Cous Cous, Pine Nut and Apricot Stuffing

Main courseServes 4

Think stuffing is just for wintery Sunday lunches – think again! This version from North Yorkshire based Herb Fed Poultry is perfect for the warmer months and is a fresh and exciting alternative that can be eaten hot or cold.  Perfect served with one of their free range birds.  For more information on Herb Fed visit  


100g couscous

175ml boiling chicken stock

50g butter

1 finely chopped onion

1 garlic clove, crushed

100g pine nuts

140g dried apricots, roughly chopped

handful flat leaf or curly parsley, roughly chopped

2 tbsp mint leaves, roughly chopped

1 lemon


  1. Put the cous cous in a large heatproof bowl and pour over the chicken stock, then cover with cling film for 5 minutes until the liquid is absorbed.
  2. Melt half the butter in a pan, then add the onion and garlic for 5-8 minutes until soft, then set to one side.
  3. Dry-fry pine the nuts for a few minutes until golden, then combine with the onions, garlic, pine nuts, apricots and herbs with couscous.
  4. Add a good squeeze of lemon juice, season, and finally stir in the egg before leaving to cool.
  5. This stuffing would be ideally used to stuff one of our Herb Fed Free Range Chickenfillets and then bake at 180oC/fan 160oC/gas 4.
  6. Serve with creamy potato gratin and a crisp green salad. Enjoy!