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.
Cooking Light NOVEMBER 2004
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.
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