This makes a big batch, enough to turn the leftovers into a simple salad.
Prep time: 5 minutes
Cook/stand time: about 8 minutes
2 tablespoons olive oil
1 (10-oz.) box plain couscous
2 1/2 cups vegetable broth
3/4 cup diced dried apricots, diced prunes, currants or golden raisins*
1/3 cup sliced green onions
1 tablespoon curry powder
1 1/4 teaspoons sea salt, or to taste
1/4 slightly heaping teaspoon cinnamon
1 (4.2-oz.) package precooked quinoa (1 cup)
3/4 cup Mariani Sliced, Slivered or Chopped Almonds, toasted
*Use one type of dried fruit or a mixture.
Heat olive oil in a large saucepan over medium-high heat.
Add couscous and cook for 3 to 4 minutes or until toasty.
Stir in remaining ingredients except almonds.
Cook over high heat just until broth begins to boil. Cover and remove from heat and let stand for 5 minutes.
Fluff with a fork.
Stir together 2 cups leftover couscous and 3 tablespoons vinaigrette dressing. Lightly stir in 2 cups coarsely chopped kale or baby kale blend.
Stir in 1 cup frozen and thawed riced cauliflower to hot couscous for extra nutrition.