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Chef with red wine glass


Serves 6 to 8

• 1 can (14- 1/2 ounce) fat-free vegetable broth
• 1/4 cup water
• 1 tablespoon dried minced onion
• 1 teaspoon ground coriander
• 1/2 teaspoon sweet paprika
• 1/4 teaspoon each ground cinnamon and ground red (cayenne) pepper
• 1/2 cup (2-1/2 ounce package) pine nuts
• 1/4 cup each dried apricots and cranberries, chopped
• 1 package (10 ounce) couscous (about 1-2/3 cups)
• 2 tablespoons fresh parsley leaves, chopped 

Cooking Directions
In medium saucepan, bring all ingredients except couscous and parsley to boil over high heat.

Stir in couscous; remove from heat.

Cover and let stand 5 minutes; stir in parsley.

Makes about 5 cups.

Serving Suggestions
Couscous is a staple of North African cuisine. Couscous can be found in Middle Eastern markets and can often be found in large to mid-sized supermarkets in the pasta or dried beans aisle.

Nutrition Facts
Calories 240 calories; Protein 8 grams; Fat 6 grams; Sodium 260 milligrams; Cholesterol 0 milligrams; Saturated Fat 1 grams; Carbohydrates 41 grams
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit

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