COUSCOUS MARRAKECH

This recipe is complements from Chelsea's on Cardinal

2 cups water
5 dried black mission figs, diced
5 dried apricots, diced
1/4 cup golden raisins
1 1/2 cups couscous
1 tsp. turmeric
2 Tbsp. olive oil
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup red pepper, diced
1/2 cup yellow pepper, diced
1/4 cup red onion, diced
1/3 cup pistachio nuts, chopped
1/4 cup cilantro, chopped
Dressing

juice from two lemons
1/2 cup orange juice
1/2 cup olive oil
1/2 tsp. ground cumin
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
salt and pepper to taste
METHOD:

Place 2 cups of water in pot along with figs, apricots and raisins and heat to a boil.  While water is coming to a boil, place couscous in a bowl with turmeric, olive oil, salt and pepper.  Mix couscous until it is well coated with olive oil.  After water comes to a boil, remove dried fruits and set aside.  Add water to the couscous and cover the bowl with plastic wrap.  Allow to steam for 15 minutes.

While couscous is steaming, prepare dressing by combining lemon juice, orange juice, olive oil, cumin, cinnamon, ginger, honey, salt and pepper.  Whisk until well combined.  When couscous is done, flake with a fork until all the grains are fluffed and separated.  Add dried fruits, red and yellow peppers, onion, nuts and cilantro.  Pour in dressing.  Gently mix together with a large spoon until all ingredients and dressing are well combined.  Taste and adjust seasoning if need be.