Mo’ Rockin’ Casserole
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
- 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.
- 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.
- 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.