Mock Chicken Stuffing
How about a tender Mock Chicken Stuffing that tastes like it came fresh out of a chicken but has no chicken whatsoever. Tastes chicken-ey (if there's such a word, savory might be more appropriate), and the yeast really adds to its flavor.
2 cups cooked rice
1 tablespoon dried currants
1 tablespoon dried cranberries
2 cups couscous
2 stalks German celery
3 tablespoons nutritional yeast
Salt to taste
Boil some water, add couscous, chopped up celery stalks, and dried fruit. Cook 4 minutes or until couscous is tender. Drain.
Blend the steaming hot couscous with the cold cooked rice, add nutritional yeast, stir, and salt to taste. Serve immediately.
Just cook couscous with a savory herb or a veggie like German celery, for 4 minutes. Drain. Stir in nutritional yeast and salt to taste.
Couscous is a good low-fat source of complex carbohydrates. Add exotic spices or sauces to your couscous or leave it plain. To get some ideas, visit our Couscous Cooking Tip.