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Nutrition Facts
Serving Size 1 (333g) Recipe makes 4 servings The following items or measurements are not included below: dried cherries
Calories 836
Calories from Fat 282		(33%)
Amount Per Serving		%DV
	Total Fat 31.4g	48%
	Saturated Fat 3.3g	16%
	Monounsaturated Fat 22.0g
	Polyunsaturated Fat 4.7g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 15mg		0%
Potassium 525mg		15%
Total Carbohydrate 121.9g		40%
	Dietary Fiber 9.8g	39%
	Sugars 32.5g
Protein 19.6g		39%
detailed view... how is this calculated?

Sweet Couscous With Nuts and Dried Fruit

Recipe #378663 | 12 min | 10 min prep

⁽⁰⁾ RATE IT NOW Print Recipe

By: lazy gourmet
Jun 24, 2009

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.

SERVES 4 -6 (change servings and units)

Ingredients

2 1/3 cups water
1/2 cup sugar
1/3 cup dried cranberries
1/3 cup dried apricot, chopped
1/3 cup dried cherries, chopped
2 1/2 cups about 1 pound couscous
1/2 cup coarsely chopped toasted slivered almond
1/2 cup coarsely chopped toasted and skinned hazelnuts
1/4 cup extra virgin olive oil, if desired

Directions

1
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.
2
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.
3
Transfer the couscous to an airtight container and store in the refrigerator.
4
Serving Suggestion: Drizzle the couscous with 1/4 cup of extra-virgin olive oil for a moister texture.