This recipe is sure to cater for anyone’s taste, it is ideal for stuffing any type of meat, however if you prefer it can also be used for poultry. Should you require a vegetarian variation you can stuff marrows or bell peppers. In this particular recipe we stuffed a beef skirt.

Serves as filling of a 1.5kg Beef Skirt or Chicken or 6 Marrows or Large Bell Peppers.
Preparation and Cooking time: Approx 20 minutes 

Lamb Brand Couscous 200g

Lamb Brand Ground Cinnamon 2 tsp

Lamb Brand Ground Ginger 1 tsp

Lamb Brand Turmeric 1 tsp

Lamb Brand Pistachios or Almonds 60g, chopped

Lamb Brand Minced Garlic 2 tsp

Lamb Brand Currants 50g

Lamb Brand Ground Black Pepper to taste

Lamb Brand Table Salt to taste

Life Dried Apricots 60g, chopped 

Butter 2 tbsp

Onion 1 small, minced

Chicken/Vegetable Stock 300ml

Fresh Parsley Leaves 60g, minced

Heat butter over medium heat in a medium saucepan. Add onion, garlic, cinnamon, ginger, and turmeric, and sauté for about 3 to 4 minutes or until onion softens. Add the couscous. Stir for 1 to 2 minutes until well coated with spices and butter. Add the chicken broth, bring to a simmer, remove from heat, cover and let stand for about 5 minutes until couscous has absorbed all water.

Fluff couscous with a fork and stir in apricots, currants, pistachio nuts, and parsley. Season to taste with salt and pepper. Stuff the item of your choice and bake as as required, depending on the the item chosen.