Nutty, fruited couscous with diced apricots, seedless grapes, chopped pistachios and parsley.
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 snipped fresh flat-leaf parsley
- 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.
- Add pistachios and parsley; lightly fluff mixture with fork.
Makes 4 servings.
Recipe provided courtesy of of California Table Grape Commission.