1 tablespoon extra virgin olive oil
1 medium onion, finely chopped
2 stalks celery, finely chopped
2 garlic cloves, minced
¼ cup walnut pieces or pine
nuts
2 cups couscous (l0-ounce box)
2½ cups hot Vegetable Stock
or Chicken Stock
1½ cups mixed pitted dried
fruits (including dates, raisins, prunes, cher-ries, and/or apricots),
diced
1 cinnamon stick
Salt and freshly ground black pepper
3 tablespoons finely chopped fiat-leaf
parsley or chives
Heat the oil in a large heavy saucepan. Add the onion, celery, garlic, and walnuts and cook over medium heat until lightly browned, about 4 min-utes. Stir in the couscous and cook until lightly toasted, about 1 minute.
Stir in the stock, dried fruits, cinnamon stick, and salt and pepper. Cover the pan and let stand for 5 minutes. Fluff the couscous with a fork, discard the cinnamon stick, and correct the seasoning with salt and pepper. Sprinkle the pilaf with the parsley and serve at once. Serves 4.
Per serving:
Calories: 591
Protein: 16 grams Fat: 9 grams
Cholesterol: 0 mg Carbohydrate: 115 grams
Sodium: 37 mg