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.