Adapted from Food Network (Giada)
After seeing this on T.V. and acknowledging my love for couscous, I knew I had to try it! Full of sweet energy-packed fruit, protein-laden nuts, and chewy grains this is a perfect after school snack, pre-run carb load or a late night indulgence that won’t leave you feeling guilty the next morning! I reduced the sugar by half (the original recipe called for 1/2 cup), and left out the suggested use of evoo. You could use any kind of your favorite nuts, the original recipe called for hazelnuts but since I couldn’t find them anywhere, I used Macadamias instead. And? Dried cherries are a pain in the ever-lovin’ butt to chop because (I assume) of their high (added) sugar content. I used kitchen shears to cut them into thirds which took a few extra minutes but saved my sanity.
- 2 1/3 cups water
- 1/4 cup sugar
- 1/3 cup dried cranberries
- 1/3 cup dried apricots, chopped
- 1/3 cup dried cherries, chopped
- 2 1/2 cups (about 1 pound) couscous
- 1/2 cup toasted slivered almonds, coarsely chopped
- 1/2 cup macadamia nuts, coarsely chopped
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 nuts 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.