Ingredients

• 42 g Tree Top Evaporated Apples, 1/2″ x 1/2″ x 1/2″ Dice
• 68 g Tree Top IQF Dark Sweet Cherries
• 30 g dry sherry
• 680 g chicken broth
• 100 g unsalted butter (1/2 stick)
• 182 g couscous
• 125 g celery ribs, trimmed and sliced 1/4″ thick
• 180 g chopped onions
• 24 g minced garlic
• 3 g dried thyme, crumbled
• 3 g dried sage, crumbled
• 70 g toasted pine nuts
• 1 tbs. olive oil
• Salt and freshly ground pepper

Directions

Combine the apples, cherries and sherry in a small bowl. Cover and set aside.

Place the chicken broth and butter in a large saucepan and bring to a boil over high heat. Add the couscous in a stream, stirring constantly. Quickly cover the pot and turn off the heat. Let the couscous sit while you prepare the rest of the stuffing

Over medium-high heat, add the fennel, onions and garlic and cook until soft, about 3 minutes. Add the dried fruits, thyme and sage, and stir for 1 minute. Remove from the heat.

Fluff the couscous with a fork to separate the grains. Add the fruit mixture to the couscous. Stir in the pine nuts and mix until all the ingredients are well combined.

Season to taste with salt and pepper.