Instructions: Heat the oil in a saucepan and gently fry the chopped onion with the lid on for 3 to 5 minutes on the simmering plate until soft but not coloured.

Add garlic and cook for 30 seconds.

Place the couscous in a heatproof bowl with the pepper and 1 level tsp salt.

Pour boiling water over to cover the couscous by 5mm.

Cover the leave in the simmering oven for 20 minutes then fluff up with a fork Stir onions and remaining ingredients into couscous and season.

Cool then spoon into a buttered 450g loaf tin.

Cover with buttered foil and bake in the roasting oven for 45 minutes or in the baking oven for 1 hour if space is limited.

Turn out to serve.

Stuffing the central cavity of a turkey is not recommended as it is hard to be sure that sufficient heat has penetrated the thickest part of the bird to avoid food poisoning. An unusual but tasty stuffing recipe which makes a change from the more traditional versions.

Serves 8

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