Harvest Couscous Pretty Dish

Harvest Couscous is one of my favorite dishes. It can be served warm as a side dish or at room temperature over mixed greens as a salad.

To rehydrate the couscous, boiling broth is poured over the tiny semolina grains. If you like a simpler version, use water instead of the curry broth.

The dried cranberries, available in some supermarkets and natural food stores, look like jewels in this dish.

The recipe calls for apples to be mixed with the couscous, but pears can be substituted.

For an attractive presentation, pack the couscous into a lightly oiled cup, small souffle dish or glass bowl and gently unmold onto serving plates.

Harvest Couscous

2 cups water

1 cup apple or orange juice

2 teaspoons pure olive oil

2 teaspoons curry powder

1 tablespoon tamari or soy sauce

2 teaspoons grated ginger root

1-1/2 cups uncooked couscous

2 medium apples, diced (such as Granny Smith, Gala or Fuji)

1/2 cup raisins

1/4 cup dried cranberries

1/2 cup toasted walnut or pecan pieces (see note)

2 tablespoons chopped fresh mint or parsley

1/2 teaspoon cayenne pepper

Juice of 1 lemon

1 cup cooked lentils, optional

Bring water, juice, oil, curry powder, tamari or soy sauce and ginger root to a boil in a nonreactive saucepan over high heat.

Place couscous in a large nonreactive bowl and pour boiling liquid over it. Tightly cover with aluminum foil and let sit 30 minutes or until couscous is softened and water absorbed. Add remaining ingredients and toss to combine.

Yield: 4 servings.

Nutrition information per serving: 513 calories, 13 grams fat (23 percent fat calories), 12 grams protein, 91 grams carbohydrate, no cholesterol, 265 milligrams sodium.

Note: To toast nuts, place in a single layer on a baking sheet and toast in a 375-degree oven 10 minutes or until golden.