Energy Couscous is one of our Friday-night favorites. The recipe is very versatile (substitute at will for the fruit -- we love it with chopped apples) and it is very simple to prepare. You get nutritional bonus points if you use whole-grain couscous.
4 tablespoons slivered almonds
½ cup fresh orange juice
4 tablespoons golden raisins
1.5 cup water
6 dried apricots, quartered
½ teaspoon salt
2 tablespoons dried figs,chopped
1 cup couscous
½ teaspoon cinnamon
1 tbs unsalted butter
- Place the almonds, raisins, apricots, and figs in a bowl with the cinnamon. Cover with the orange juice and refrigerate for a minimum of 30 minutes, covered. It can marinate for as long as overnight.
- In a saucepan bring the water, salt, and butter to a boil. Stir in the couscous, cover, and simmer over low heat for 5 minutes. Remove from heat and let stand 5 minutes. Fluff the couscous lightly with fork.
- Transfer the fruit-and-nut mixture to a saucepan and warm thoroughly over medium-low heat. Turn into a mixing bowl and add the cooked couscous. Mix well. Couscous can be served warm or cold.