Fruited Couscous Pilaf

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.

Yield: 12 servings (serving size: about 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 217
  • Calories from fat: 11%
  • Fat: 2.7g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.7g
  • Protein: 6.1g
  • Carbohydrate: 42.5g
  • Fiber: 3.4g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 387mg
  • Calcium: 21mg


  • 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


  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.
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