Couscous with Dried Fruit

1 1/2 cups couscous
1 tsp salt
fresh ground pepper
1 tsp curry powder
1 tsp turmeric
1/2 tsp cinnamon
2/3 cups dried cherry infused cranberries
2/3 cups dried apricots, slivered
2 1/2 cups just boiling water or stock
2 Tbs olive oil
2 cloves garlic, minced
3-4 Tbs minced rose geranium leaves
1/3 cup toasted pistachios or pine nuts (optional)

1 lemon
1 cup cook rice


Place the couscous in a heat-proof bowl. Sprinkle the salt, pepper, curry powder, turmeric, and cinnamon over the couscous, add the dried fruit, and toss to mix. Add the water or stock, olive oil, garlic, and chopped geranium leaves, stir to combine, and cover the bowl with a tight-fitting lid.

Let stand for about 10 minutes, remove lid and use a large fork to fluff the couscous. If you are adding cooked rice or quinoa, toss it in now, and taste for seasoning. You may want to adjust salt and pepper, a pinch more cinnamon, olive oil, or a squeeze of lemon juice. Sprinkle the toasted nuts over the couscous just before serving, so that they keep their crunch. Garnish with some whole, beautiful rose geranium leaves and/or flowers. Serve hot, or allow to cool to room temperature.

Note: This simple and very quick-to-prepare dish is as flavorful as it is colorful. If you don't prefer curry-then leave it out. You can substitute currants, dried cranberries or dried cherries for the dried cherry infused cranberries.



From the Full Moon Natives Herb Seminars