Couscous Salad with Dried Fruits

Cooking Light
Wheat beer complements this hot and sweet side dish. Give it a try with Pyramid Hefeweizen. Add sliced grilled chicken and apple sausage to transform this dish into a main course.
6 servings (serving size: 1 cup)


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2 tablespoons olive oil, divided
3/4 cup chopped onion
1 teaspoon Hungarian hot paprika
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground turmeric
1/8 teaspoon ground ginger
Dash of ground cinnamon
Dash of ground allspice
1 1/2 cups fat-free, less-sodium chicken broth
1 cup uncooked couscous
1 cup halved cherry tomatoes
1/4 cup golden raisins
1/4 cup chopped pitted dates
1/4 cup chopped dried apricots
1/4 cup coarsely chopped fresh mint
1/4 cup slivered almonds, toasted
2 tablespoons chopped green onions
3 tablespoons fresh lemon juice
2 tablespoons chopped green olives
1/8 teaspoon freshly ground black pepper


Heat 1 tablespoon oil in a medium saucepan over medium-high heat. Add 3/4 cup onion; sauté 5 minutes or until tender. Add paprika and next 7 ingredients (paprika through allspice); cook 30 seconds, stirring constantly. Add broth; bring to a boil. Gradually stir in couscous. Remove from heat. Cover and let stand 5 minutes. Fluff couscous with a fork. Place couscous in a large bowl. Add 1 tablespoon oil, tomatoes, and remaining ingredients; toss well. Serve warm or at room temperature.

Created date

March 2003

Nutritional Information

Calories 258
Caloriesfromfat 26 %
Fat 7.5 g
Satfat 0.9 g
Monofat 5 g
Polyfat 1.1 g
Protein 6.7 g
Carbohydrate 42.9 g
Fiber 4.6 g
Cholesterol 0.0 mg
Iron 1.8 mg
Sodium 359 mg
Calcium 45 mg