Ingredients 200 g corn cous cous
4 - 6 rashers shortcut bacon
250 ml good quality chicken or vegetable stock -I used home made chicken stock
4 spring onions
150 g craisins 60 g walnuts, chopped
Small bunch parsley
Grated zest of an orange
Place the cous cous and craisins in a pan, pour in the hot stock, and bring to the boil. Cover and turn off the heat. Leave to stand for 5 minutes.
In a bit of oil, gently fry the bacon till it starts to brown, and then add the spring onion and cook till the onion is soft.
Stir in the ingredients except the parsley.
Add the chopped parsley and mix well.
You can stuff a chicken, or turkey with this and serve the remainder as a salad, or you can use it as a healthy accompaniment to a meal.