Mo’ Rockin’ Casserole

Dish Size:
1 Quart
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May 16, 2012
Tara’s Tidbits®

I like to add some roasted chicken to this dish, or just eat it alongside whatever main dish you're having, such as lamb or beef.

This is a very welcome change from your average pasta or rice dishes. It's light and subtle, sweet and nutty, and very easy to make. - Tara


  • 1 (6-ounce) package pearl couscous (also called Israeli couscous)
  • 1 tablespoon plus 1 teaspoon red wine vinegar
  • 2 teaspoons honey
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon fresh ground pepper
  • 4 tablespoons extra-virgin olive oil
  • 1/3 cup peeled and thinly sliced red onion
  • 2 tablespoons chopped fresh parsley
  • 1/4 cup sliced dried apricots (5 dried apricots)
  • 1/2 cup dried cranberries (or Craisins)
  • 1/4 cup sliced almonds, toasted


  1. Cook couscous according to package instructions. Alternatively: in a medium saucepan, over medium-high heat, bring 2 1/2 cups water to a boil. Add couscous, stir once, and reduce heat to low; simmer uncovered until water is mostly absorbed, about 12 minutes. Turn heat off. Cover and let stand 5 minutes.
  2. Meanwhile, in a 1-quart temp-tations® dish, whisk together red wine vinegar, honey, salt, and pepper. Whisk in olive oil in a slow stream. Add onions, stirring to coat. Set aside.
  3. Drain couscous and add to bowl with dressing. Add parsley, apricots, dried cranberries, and toasted almonds; stir to combine. Adjust seasoning to taste. Serve immediately.
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