Couscous with Dried Fruit and Pomegranates

 

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• Cooking and Prep: 10 m
• Serves: 8
• Contains:

In Eretz Yisrael, Tu B’Shevat is a veritable holiday. For weeks before, the nut stores and especially the shuk display an eye-catching variety of fresh and dried fruit. I am always astounded at the plethora of colors, smells, and shapes of all the interesting fruits. It is a true feast for the eyes!

 

I created this recipe to showcase dried fruit, so popular at this time. The sweet-and-sour dressing uses date syrup, a favorite healthful sweetener. Pomegranates are used for garnishing.

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Ingredients (12)

Main ingredients

• 1 package couscous, cooked according to package directions

• a generous handful cubed dried papaya

• a generous handful cubed dried pineapple

• pomegranate arils, for garnish

Dressing

• 2 teaspoon water

• 1 and 1/4 tablespoons fresh lemon juice

• 1 and 1/2 teaspoons Haddar Dijon Mustard

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  Haddar Dijon Mustard

• 1 teaspoon Gefen Soy Sauce

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  Gefen Soy Sauce

• 2 tablespoons Galilee's Delicacy Silan Date Syrup

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  Galilee's Delicacy Silan Date Syrup

• pinch cardamom

• 1 teaspoon natural maple syrup

• 1 tablespoon Gefen Sesame Oil

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  Gefen Sesame Oil

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Start Cooking

Prepare the Salad

1. Place couscous in a large bowl. Add the dried fruit and stir together.

2. In a small bowl, whisk together all the dressing ingredients. Adjust to taste, if necessary. Pour over the couscous and mix together. Serve warm, garnished with pomegranate arils.

Note:

You can substitute any grain for the couscous, for example, orzo, rice, or bulgur. They all work well. I used sesame oil because it marries well with soy sauce and adds a bit of intense flavor. Canola, olive, or corn oil can be subbed.