Total Time
55mins
Prep 25 mins
Cook 30 mins

From the California Table Grape Commission. I have made this as a take to work lunch. Very filling and delicious.

Ingredients Nutrition

Directions

  1. Bring 1 cup of chicken broth to a boil; stir in couscous.
  2. Remove from the heat and cover.
  3. Let stand until cool and then fluff with a fork; transfer into a large bowl.
  4. Add in grapes, pine nuts, apricots, green onions, parsley, and mint.
  5. Next add oil, lemon juice, 1/4 cup chicken broth, cinnamon, salt, pepper, and cayenne; let stand for 30 minutes before serving to let flavors mingle; may cover and chill for up to 24 hours; bring to room temperature before serving.
Most Helpful

This was a nice couscous but I think I will stick to method of pouring the hot liquid over the couscous and then cover than pouring into the hot liquid, I seem to always get a fluffier result with the 1st. As we don't care for mint I used all parsley and had to sub sultanas for the grapes, and toasted almond flakes for the pine nuts and I only used half the dressing mix as I thought it would be too sloppy with it all and I scaled back to 2/3 cup of cous which as the only side to Chicken Satay by weekend cooker was plenty for 3 of us. Thank you ratherbeswimmin'. made for Bargain Basement.

I'mPat July 18, 2011