Couscous and dried fruit? I've had more than one eater draw back from the idea of pasta (and couscous is a form of pasta) and something as sweet as fruit. Nevertheless, over the years I've been making and serving it I've only had one or two people not like it and, in fact, this is a very Arabic recipe in character even though I made it up. It is particularly good with chicken or Cornish hens. (Larger image.) Serves 2.
Prep Time: 10 minutes
Cook Time: 5 minutes
Ingredients:
- 1/2 pkg. plain instant couscous
- 1/4 red onion, chopped (about 3 Tbsp.)
- 1 1/2 tsp. olive oil
- 2 Tbsp. chopped diced dried apricots
- 2 Tbsp. raisins
- 2 Tbsp. chopped dried prunes
- 2 Tbsp. chopped dried figs
- 1/4 cup Madiera or red Vermouth
- 1 cup chicken broth (or 1/2 of whatever quantity package calls)
- 1/4 tsp. ground cardamom
- Pinch of ground cloves
- Pinch of ground cinnamon
- 1/4 tsp salt
Preparation:
1. Place dried fruit (except figs) in a small saucepan over medium low heat and add enough Madiera or Vermouth to cover.
2. Add cardomom, cloves, cinnamon, and salt. Bring to a simmer, remove from heat, and steep for 15 minutes.
3. Drain unabsorbed wine into a measuring cup and add enough chicken broth to match package requirements. Mix in salt and spices.
4. Heat oil in a large saucepan over medium heat, add onion, and sauté until onion is translucent. Add all fruit. Follow package directions to finish cooking.
