This recipe is complements from Chelsea's on Cardinal
2 cups water5 dried black mission figs, diced5 dried apricots, diced1/4 cup golden raisins1 1/2 cups couscous1 tsp. turmeric2 Tbsp. olive oil1/2 tsp. salt1/4 tsp. pepper1/2 cup red pepper, diced1/2 cup yellow pepper, diced1/4 cup red onion, diced1/3 cup pistachio nuts, chopped1/4 cup cilantro, choppedDressing
juice from two lemons1/2 cup orange juice1/2 cup olive oil1/2 tsp. ground cumin1/2 tsp. ground cinnamon1/2 tsp. ground gingersalt 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.