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The Boston Globe

Food & dining

Recipe for couscous salad with dried fruit and nuts and toasted chickpeas

Serves 8

Dried fruit is often used in North African cuisine to sweeten dishes, as it is in this colorful sweet, salty, and crunchy couscous salad. Liora Kushner seasons her couscous with turmeric, paprika, ground cumin, and caramelized onions.

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