Fruit and Nut Couscous (side to Orange- Tarragon- Glazed Chicken)

from the "Super Supper" cook book.

I couldn't figure out how to prepare this for casserole club. Although, I did give you some chopped fruit to attempt to make some variation of this on your own. I used the chopped fruit, cilantro, lemon juice mixed with the the couscous and it was pretty good and went well with the orange glazed chicken.


for four servings

1 cup couscous
1 1/2 cup hot water
1/2 cup thinly sliced green onions
1/4 cup chopped dried apricots
1/4 cup dried cranberries
1/4 cup finely chopped fresh cilantro
1/4 cup sliced almonds
2 tablespoons golden raisins
1/4 cup olive oil
1/4 freshly squeezed lemon juice
1 teaspoon of salt to taste
1/2 teaspoon black pepper

STEP ONE: Place couscous in a large bowl. Use a fork to stir in the hot water. Cover and let stand about 10 minutes or until water is absorbed. Stir in green onion, apricots, cranberris, cilantro, 3 tablespoons of almonds, and raisons.

STEP TWO: In a small bowl whisk together olive oil, lemon juice, salt, and pepper. Pour over couscous, toss to combine. Serve immediately, topping with remaining 1 tablespoon of almonds, or cover and refriderate.