1.5 cups vegetable broth
1.5 cups couscous
1/4 cup thinly sliced green onions
1/2 up nuts: toasted almonds, pistachios, pecans
1/3 dried cranberries and chopped apricots
Preheat oven to 350. Toast nuts on baking sheet for 10-15 minutes
Bring broth to a boil.
Remove from heat
Add couscous to hot broth, stir, cover and set aside for 5-10 minutes.
No peeking! Leave the lid on.
Fluff with fork.
Chop dried fruit. Cover with hot water for 10-15 minutes then drain.
In large bowl add onions and nuts.
Add couscous and fruit when cooled. Toss with dressing
Dressing
Whisk together
1/4 cup Olive oil, 1/4 cup lemon juice, 1/4 tsp cumin.
