I know, I know! It has been 4 full months since Christmas, but I still have leftover dried fruit in the cupboard. That’s the beauty of, not only dried fruit but, being a Yankee. Not only does dried fruit seemingly last forever, but I will only throw out food if it doesn’t resemble food anymore. So I decided to incorporate some of my leftovers with one of my favorite pastas, couscous. What resulted was the delicious taste of salty and sweet that makes me hoping for more gifts of dried fruit again next Christmas.
Simple Spring Time Couscous
What on earth could this recipe pair well with you might ask? If you are having a spiced sausage dish, this is your side. If you are enjoying some grilled chicken, this is your side. Any type of bold, meaty, spicy flavored protein would only be enhanced by this super simple, sweet recipe. 1 cup vegetable broth
1 cup water
1/4 cup sugar
1 cup dried fruit of your choice, chopped
2 cups couscous
3 tablespoons butter or margarine
Add all ingredients to a medium saucepan, except butter, and bring to a boil over medium-high heat. Stir to keep sugar from burning on bottom and to blend all ingredients well. Cover with tight-fitting lid and remove from heat. Let sit for 6-8 minutes, or until the couscous has absorbed all the liquid. Remove lid and toss with the butter until melted and combined well. Serve hot.