Couscous with diced apricots, seedless grapes, chopped pistachios and parsley.

Casablanca Couscous

1 (14-ounce) can vegetable or chicken broth

1/2 cup diced dried apricots

1/4 teaspoon ground pepper

1 1/2 cups couscous

1 cup halved California seedless grapes

1/3 cup toasted coarsely chopped pistachios

2 tablespoons minced fresh flat-leaf parsley

1. Bring broth, apricots and pepper to boil in medium saucepan. Stir in couscous and grapes and cover saucepan. Remove from heat and let stand 5 minutes.
2. Add pistachios and parsley; lightly fluff mixture with fork.

Makes 4 servings.

Recipe provided courtesy of of California Table Grape Commission.