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    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.


    3tablespoons olive oil
    1tablespoon butter
    1large Bermuda onion, finely chopped
    1teaspoon salt, and more to taste
    1teaspoon paprika
    1teaspoon ground cumin
    2cups water
    teaspoon turmeric
    3cups plain instant couscous
    8dried apricots, finely chopped
    1cup dried cranberries
    4dried figs, finely chopped
    ½cup shelled, unsalted
    pistachios, coarsely chopped
    3stalks celery, finely chopped
    1cup chopped fresh parsley
    Black pepper, to taste

    1. In a skillet over medium heat, heat
    1 tablespoon of olive oil. Add the butter and when it melts, add the onion and a generous pinch of salt. Cook for 30 minutes, stirring often, or until the onion is nicely browned. Stir in the paprika and cumin; set aside.


    2. In a saucepan, bring the water to a boil. Add 1 teaspoon salt, remaining 2
    tablespoons olive oil, turmeric, and couscous. Stir until blended. Turn off the heat and cover the pan. Set aside for 5 minutes. With a fork fluff the couscous and transfer to a bowl.

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    3. Add the apricots, cranberries, figs, pistachios, celery, parsley, pepper, and onion. Toss well until evenly combined. Taste for seasoning and add more salt and pepper, if you like.


    1tablespoon olive oil
    ½teaspoon paprika
    ½teaspoon ground cumin
    1cup canned chickpeas

    1. In a skillet over medium heat, heat the oil. Add the paprika and cumin and heat for 1 minute.

    2. Lower the heat and add the chickpeas. Stir until the chickpeas are coated with the spice mixture. Cook 1 minute more. Sprinkle the spiced chickpeas over the couscous. Adapted from Liora Kushner