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Couscous Salad with Dried Fruits

Yield 6 servings (serving size: 1 cup)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.