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.
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
How to Make It
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.
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.
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.