Couscous Pilaf with Apple and Dried Fruits

This quick, delicious couscous side dish, naturally sweetened with apple and dried fruits, is good with curries, and also goes well with any kind of well-seasoned bean or lentil dish.

Serves: 6 to 8 as a side dish

1 cup raw couscous, preferably whole grain
¼ cup orange juice, or as needed
1 large sweet apple, cored and diced
½ cup dark or golden raisins
½ cup mixed dried fruit (try a apricots, mission figs, prunes,
pineapple, etc.; for a shortcut, use a mixture of chopped dried fruits
from a package or purchased in bulk)
½ teaspoon good-quality curry powder
½ teaspoon cinnamon
2 scallions, thinly sliced
¼ cup chopped cilantro leaves, optional
⅓ cup slivered toasted almonds or chopped toasted walnuts, optional
Salt and freshly ground pepper to taste

Place the couscous in a heat proof container. Pour 2 cups boiling water over it, then cover and let stand for 10 minutes. When done, fluff with a fork.

Meanwhile, combine the orange juice and apple in a large skillet or steep-sided stir-fry pan. Cook over low heat until the apple softens just a bit, 2 to 3 minutes.

Stir in the couscous, dried fruits, and spices. Add a little more orange juice if needed, to moisten. Cook over medium heat for 5 minutes, or until well heated through, stirring often.

Stir in the scallions and optional cilantro and nuts. Season with salt and pepper and serve.