Couscous Salad With Dried Fruits

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Wheat beer complements this hot and sweet side dish. Give it a try with Pyramid Hefeweizen. Add sliced grilled chicken and apple sausage to transform this dish into a main course.

Ingredients

• 2 tablespoons olive oil, divided
• 3/4 cup chopped onion
• 1 teaspoon Hungarian hot paprika
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground turmeric
• 1/8 teaspoon ground ginger
• Dash of ground cinnamon
• Dash of ground allspice
• 1 1/2 cups fat-free, less-sodium chicken broth
• 1 cup uncooked couscous
• 1 cup halved cherry tomatoes
• 1/4 cup chopped pitted dates
• 1/4 cup chopped dried apricots
• 1/4 cup coarsely chopped fresh mint
• 1/4 cup silvered almonds, toasted
• 3 tablespoons fresh lemon juice
• 2 tablespoons chopped green onions
• 2 tablespoons chopped green olives
• 1/8 teaspoon freshly ground black pepper

Directions

1. Heat 1 tablespoon oil in a medium saucepan over medium-high heat.
2. Add 3/4 cup onion; sauté 5 minutes or until tender.
3. Add paprika and next 7 ingredients; sauté 30 seconds.
4. Add broth; bring to a boil.
5. Gradually stir in couscous.
6. Remove from heat.
7. Cover and let stand 5 minutes.
8. Fluff couscous with a fork.
9. Place couscous in a large bowl.
10. Add 1 tablespoon oil, tomatoes, and remaining ingredients; toss well.
11. Serve warm or at room temperature.

Yield: 6 servings (serving size: about 1 cup)