Israeli Couscous with Dried Cranberries, Apricots & Currants

This is such a colorful salad. I used Traders Joe’s Harvest Grains Blend, which has a little bit of orzo, baby garbanzo beans and quinoa in it.  You can just used plain Israeli couscous.

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Israeli Couscous with Dried Cranberries, Apricots & Currants

Serves 6

Couscous:
2 Tbs olive oil
2 cups Israeli couscous (or barley or orzo)
4 cups low-sodium chicken broth or water
1/4 cup fresh flat-leaf parsley, chopped
1/2 cup dried apricots, diced
1/2 cup dried cranberries
1/2 cup dried currants
1/2 cup slivered toasted almonds or pine nuts

Vinaigrette:
1/4 cup white balsamic vinegar
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 cup olive oil

For the couscous: 
In a medium saucepan, add the olive oil and couscous and the chicken broth or water and bring to a boil. Simmer for 10 to12 minutes or until the liquid has evaporated. Transfer the cooked couscous to a large bowl and set aside to cool. Add the parsley, dried cranberries, dried apricots, dried currants and almonds.

For the vinaigrette:
In a small bowl, combine the vinegar, salt, and pepper. Whisk in the olive oil until smooth. Pour the vinaigrette over the couscous and toss to coat evenly.

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