Couscous is a staple of North African cuisine. Couscous can be found in Middle Eastern markets and can often be found in large to mid-sized supermarkets in the pasta or dried beans aisle. Serve this side dish with Renaissance Chops or along side Grilled Greek-Style Pork Roast with Yogurt Sauce.

Countryside Couscous

1 can (14 1/2-ounce) vegetable broth
1/4 cup water
1 tablespoon dried minced onion
1 teaspoon ground coriander
1/2 teaspoon sweet paprika
1/4 teaspoon each ground cinnamon and ground red (cayenne) pepper
1/2 cup (2 1/2 ounce package) pine nuts
1/4 cup each dried apricots and cranberries, chopped
1 package (10 ounce) couscous (about 1 2/3 cups)
2 tablespoons fresh parsley leaves, chopped

1. In medium saucepan, bring all ingredients except couscous and parsley to boil over high heat. Stir in couscous; remove from heat. Cover and let stand 5 minutes; stir in parsley.

Serves 6 to 8.

Recipe provided courtesy of Pork: The Other White Meat.