Ingredients
2 1/4 cups water
2 tablespoons olive oil
2 sticks cinnamon, halved
1 teaspoon cumin
1 1/2 teaspoon coarse salt
1/2 cup dried apricots, dates, prunes, or figs
1 10-ounce box couscous [Food Editor's note: I use Near Eastern brand]
1/2 cup currants or raisins
1/2 cup shelled natural pistachios, coarsely chopped
2 tablespoons chopped fresh mint leaves
Salt and pepper to taste
In a 3-quart saucepan, bring the water, oil, cinnamon, cumin, salt, and apricots or other fruits to a boil. Stir in a box of couscous and let stand covered off heat for 5 minutes. Fluff with fork and transfer to a serving piece to cool quickly. Cool completely and break up any lumps. This may be made a day ahead, chilled and covered. Bring to room temperature. Fluff again with fork and stir in currants, nuts, and mint and salt and pepper to taste. Serves 8.
Brenda Freishtat also contributed this recipe to Second Helpings, the wonderful cookbook of The Second Step. For more information on The Second Step and the cookbook, please call 617-965-3999 or visit www.thesecondstep.org. |