Couscous With Dried Fruit And Nuts

• 2-1/3 cups Water
• 1/4 cups Sugar
• 1 cup Dried Fruit (We Used A Mix Of Apricots, Raisins, Pineapple And Cranberries)
• 1 box (about 1 Lb. Size) Couscous
• 2 Tablespoons Extra Virgin Olive Oil
• 1 cup Raw Nuts, Roughly Chopped (we Used Almonds And Cashews)

1. In a medium saucepan combine water, sugar and dried fruit. Bring 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 with a lid and let sit until the couscous has absorbed all of the cooking liquid, about 5 to 7 minutes.
2. Use a fork to fluff the couscous to break up any lumps. Spread the mixture out on a baking dish and drizzle lightly with olive oil, 2 tablespoons or so. Add the nuts and toss together.
3. Leftovers can be transferred to an airtight container and stored in the fridge.
4. Note: Make sure you choose dried fruit with no added sugar. Read the ingredients on the label carefully, there should be nothing listed other than the fruit.
5. (Recipe adapted from Giada de Laurentiis.)

water, ubc, dried fruit, couscous, olive oil, nuts

Taken from tastykitchen.com/recipes/sidedishes/couscous-with-dried-fruit-and-nuts/ (may not work)