Creamy Fruit-and-Nut Couscous Pudding

• 1-1/2 qt. milk
• 2 cups water
• - Philadelphia Brick Cream Cheese, cubed
• 1 tsp. almond extract
• 1 qt. Israeli couscous, uncooked
• 1 cup golden raisins
• 1 cup dried apricots, diced
• 1 cup dried cherries
• 1 cup slivered almonds, toasted
• 1 cup pine nuts, toasted
• 1/4 cup honey
• 2-1/2 Tbsp. fresh mint, chopped
• 2-1/2 Tbsp. fresh lemon juice Safeway 4 ct For $5.00 thru 02/09
• 4 tsp. lemon zest, grated Safeway 4 ct For $5.00 thru 02/09
• 4 tsp. orange zest, grated

1. Combine milk, water, cream cheese and almond extract in large saucepan; cook on medium heat until cream cheese is completely melted and mixture is well blended, stirring frequently.
2. Stir in couscous; cover.
3. Reduce heat to low; simmer 8 to 10 min.
4. or until liquid is absorbed.
5. Remove from heat.
6. Transfer to large bowl.
7. Add remaining ingredients; mix well.
8. Cool completely.
9. Cover.
10. Refrigerate several hours or until chilled.

milk, water, cream cheese, almond extract, couscous, golden raisins, dried apricots, cherries, slivered almonds, pine nuts, honey, fresh mint, lemon juice, lemon zest, orange zest

Taken from www.kraftrecipes.com/recipes/creamy-fruit-nut-couscous-pudding-104849.aspx (may not work)