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This fruit-flavored whole-wheat couscous dish is perfect with freshly grilled salmon.
Serves 4+.


• 1/2 cup diced dried apricots
• 1/4 cup fresh orange juice
• 1 1/4 cups vegetable broth, plus more if needed
• 1 cup whole-wheat couscous
• 2 tsp. ground cumin
• Pinch cayenne pepper
• 1 tbsp. finely chopped orange zest
• 12 snow peas, strings removed
• 1 cup julienne red bell pepper
• 4 fresh mint sprigs for garnish, if desired

In a small bowl, combine the apricots and orange juice and set aside for 20 minutes.

In a medium saucepan, bring 1 1/4 cups of the vegetable broth to a boil.

In a medium serving bowl, combine the couscous, cumin, and cayenne. Add 1 cup of the boiling broth, cover, and let stand for 10 minutes. Fluff the couscous with a fork and add more broth to loosen the couscous if necessary. Stir in the apricots with any juice and the zest.

Steam the snow peas and bell pepper strips for 2 minutes, just until fork tender.

To serve, mound the couscous on 4 or 5 individual serving plates, topping with the snow peas, pepper strips, and mint sprigs.

Chefs Notes
In Season . . .An edible pea pod, snow peas are also referred to as Chinese pea pod or sugar pea. Snow peas contain tiny peas inside flat, tender pods 3" to 4" long. Look for firm, crisp, bright green pods.


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