Fruited Couscous Pilaf

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 12

This side dish studded with autumn-hued dried fruits would enliven any holiday meal. Stir cubes of fresh mozzarella cheese into leftovers for a satisfying pasta salad lunch.

Ingredients:

1/2 cup dried currants or raisins

1/2 cup chopped dried tart cherries

1/2 cup chopped dried apricots

1/2 cup fresh orange juice (about 1 orange)

3/4 cup warm water, divided

2 (14-ounce) cans vegetable broth

2 1/2 cups uncooked couscous

1 tablespoon extravirgin olive oil

1 cup chopped green onions

1/4 cup chopped fresh parsley

1/4 cup chopped fresh cilantro

2 tablespoons chopped fresh mint

2 tablespoons fresh lemon juice

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons pine nuts, toasted

Directions:

1. Place currants, cherries, apricots, and orange juice in a medium bowl; add 1/4 cup water. Let stand 45 minutes, stirring twice. Drain well; discard orange juice mixture.
2. Bring 1/2 cup water and broth to a boil in a large saucepan; gradually stir in fruit mixture and couscous. Remove from heat; cover and let stand 8 minutes. Fluff with a fork; place in a large bowl.
3. Heat oil in a nonstick skillet over medium heat. Add onions; sauté 2 minutes. Add onions, parsley, and next 5 ingredients (through pepper) to couscous mixture; stir until well blended. Sprinkle with nuts.

By RecipeOfHealth.com