SWEET COUSCOUS WITH NUTS AND DRIED FRUIT
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.
Provided by lazy gourmet
Categories Fruit
Time 12m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- 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.
- 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.
- Transfer the couscous to an airtight container and store in the refrigerator.
- Serving Suggestion: Drizzle the couscous with 1/4 cup of extra-virgin olive oil for a moister texture.
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