Cookin' Cop's Note:
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.
My Private Note
Units: US | Metric
- 1Toast 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.
- 2Disolve the sugar in the water and bring to a boil.
- 3Add the fruit to the water. Allow to simmer for a while to allow the fruit to rehydrate and cook.
- 4Add 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.
- 5Remove from heat, cover, let sit approximately 5 minutes.
- 6Fluff couscous with a fork, add the nuts, and mix well.
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Nutritional Facts for Sweet and Simple Couscous With Fruit
Serving Size: 1 (229 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 544.2
- Calories from Fat 107
- Total Fat 11.9 g
- Saturated Fat 0.9 g
- Cholesterol 0.0 mg
- Sodium 15.6 mg
- Total Carbohydrate 104.7 g
- Dietary Fiber 8.4 g
- Sugars 34.2 g
- Protein 10.4 g