Spiced Couscous with Dried Fruit
Dress Up the Ordinary
A simply delicious side dish for roast chicken, pork, or lamb, this couscous is big on flavor and small on preparation time. The recipe is easily doubled or tripled for a crowd.
2 1/4 cups water
1 1/2 cups (about 10 ounces) plain, quick-cooking couscous
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
3 tablespoons chopped fresh cilantro
1/2 cup mixed dried fruits of your choice, such as gold or dark raisins, dried tart cherries, or chopped dried apricots, dates, or figs
Salt and ground black pepper
Combine the Glace de Poulet Gold® orVeggie-Stock Gold®and the water in a large saucepan and bring to a boil over medium-high heat. Remove the pan from the heat and add the couscous in a steady stream, stirring until all the liquid has been absorbed, about 2 minutes.
Stir in the cumin, cinnnamon, cilantro, and dried fruit. Cover the pan and let the couscous rest for 5 minutes.
Fluff the couscous lightly with a fork and season to taste with salt and pepper before serving.