Sweet Couscous With Nuts and Dried Fruit |
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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 6 |
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From Everyday Italian 2008 Serving Suggestion: Drizzle the couscous with 1/4 cup of extra-virgin olive oil for a moister texture. You can serve this warm, cold or room temp - I preferred room temp. Ingredients:
2 1/3 cups water |
1/2 cup sugar |
1/3 cup dried cranberries |
1/3 cup dried apricot, chopped |
1/3 cup dried cherries, chopped |
2 1/2 cups about 1 pound couscous |
1/2 cup coarsely chopped toasted slivered almonds |
1/2 cup coarsely chopped toasted and skinned hazelnuts |
1/4 cup extra virgin olive oil, if desired |
Directions:
1. In a medium saucepan, combine the water, sugar, cranberries, apricots, and cherries. Bring the mixture to a boil over medium-high heat, stirring constantly, until the sugar has dissolved, about 2 minutes. Stir in the couscous and remove the pan from the heat. Cover the pan with a tight fitting lid until the couscous has absorbed all of the cooking liquid, about 5 to 7 minutes.
2. Using a fork, fluff the couscous to break up any lumps. Add the almonds and hazelnuts and toss. Spread the mixture evenly on a baking sheet until completely cooled, about 10 minutes.
3. Transfer the couscous to an airtight container and store in the refrigerator.
4. Serving Suggestion: Drizzle the couscous with 1/4 cup of extra-virgin olive oil for a moister texture.
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