2 teasp butter
1 cup finely diced onion (I use sweet onions. Could increase to 2 cups, then double butter as well)
½ cup dried currants (or raisins. Could increase if you like. I almost double.)
½ cup dried apricots (Could increase if you like. I almost double.)
½ teasp salt (Could increase if you like. I used about 2 teasp of Jane’s Mixed Up)
3 (14oz) cans low sodium chicken or veggie broth (42 oz overall)
3 teasp ground cinnamon
2 ½ cups uncooked Israeli Couscous (looks like beads)
2 or 3 tablesp olive oil
Pepper to taste
½ to 1 lemon (I like Meyer)
½ cup chopped cilantro
Pistachios or Almonds slivers to garnish if you like
In a large pasta pot, sauté the onion in the butter. I like the onion nicely browned. Chop apricots and cilantro while browning onion. Pour in broth, currants, 1/3 cup apricots, 1 teasp salt, 1 teasp cinnamon and bring to boil. Add couscous and return to boil. Reduce heat and simmer 15 minutes stirring occasionally. Turn off heat, and let stand 5 minutes. To taste add salt, pepper, remaining apricots, cinnamon, olive oil, squeeze in ½ lemon juice, and taste. Add more ingredients as you like. I like to add the cilantro, pistachios, and remaining lemon juice when serving to enhance the flavor and brightness.
Also makes a mean breakfast. Pop leftovers in the nuker. Garnish with cilantro, pistachios, and lemon juice. You will be happy.
Serves: 6
Source: modified from Cooking Light Magazine
Prepared by: Kelly for the March 2009 meeting.