Name: Couscous Salad with Dried Fruits
Yield: 6 servings (serving size: 1 cup)
Ingredients: 2 tablespoons olive oil, divided; ¾ cup chopped onion; 1 teaspoon Hungarian hot paprika; ½ teaspoon salt; ½ teaspoon ground cumin; ½ teaspoon ground coriander; ¼ teaspoon ground turmeric; ⅛ teaspoon ground ginger; Dash of ground cinnamon; Dash of ground allspice; 1 ½ cups fat-free, less-sodium chicken broth; 1 cup uncooked couscous; 1 cup halved cherry tomatoes; ¼ cup golden raisins; ¼ cup chopped pitted dates; ¼ cup chopped dried apricots; ¼ cup coarsely chopped fresh mint; ¼ cup slivered almonds, toasted; 2 tablespoons chopped green onions; 3 tablespoons fresh lemon juice; 2 tablespoons chopped green olives; ⅛ 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.

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Couscous Salad with Dried Fruits

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