Prep 5 mins
Cook 5 mins
I adapted this from a recipe I saw on Everyday Italian. My local WinCo carries "Tri-Color" or "Rainbow" couscous, which I like for the aesthetics. For fruit, any dried fruit will do, but I like to use a combination of dried cherries, cranberries, blueberries, apples, and apricots. The flavors work really well together, and--again--the aesthetics are very pleasing. With smaller fruits like blueberries and cranberries, you can leave them whole. This recipe tastes great--but uniquely different--both warm and cold.
- Toast the nuts, either by dry toasting them in a pan on the stove or on a baking sheet in the oven. Once toasted, chop them coarsely.
- Disolve the sugar in the water and bring to a boil.
- Add the fruit to the water. Allow to simmer for a while to allow the fruit to rehydrate and cook.
- Add 1 cup of couscous to the water, stir. If mixture appears too thin, gradually add remaining couscous until mixture is thick enough. A lot of this will depend on how much water the fruit absorbed.
- Remove from heat, cover, let sit approximately 5 minutes.
- Fluff couscous with a fork, add the nuts, and mix well.