Couscous Salad with Dried Fruits

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 1 cup cherry tomatoes halved
• 1 cup couscous uncooked
• 0.3 cup dates pitted chopped
• 0.3 cup apricots dried chopped
• 1.5 cups less-sodium chicken broth fat-free
• 0.3 cup mint leaves fresh coarsely chopped
• 0.3 cup golden raisins 
• 2 tablespoons olives green chopped
• 2 tablespoons green onions chopped
• 1 Dash ground allspice 
• 1 Dash ground cinnamon 
• 0.5 teaspoon ground coriander 
• 0.5 teaspoon ground cumin 
• 0.1 teaspoon ground ginger 
• 0.3 teaspoon ground turmeric 
• 1 teaspoon hungarian paprika hot
• 3 tablespoons juice of lemon fresh
• 2 tablespoons olive oil divided
• 0.8 cup onion chopped
• 0.5 teaspoon salt 
• 0.3 cup slivered almonds toasted

Equipment

• bowl
• sauce pan

Directions

1. Heat 1 tablespoon oil in a medium saucepan over medium-high heat.
2. Add 3/4 cup onion; saut 5 minutes or until tender.
3. Add paprika and next 7 ingredients (paprika through allspice); cook 30 seconds, stirring constantly.
4. Add broth; bring to a boil. Gradually stir in couscous.
5. Remove from heat. Cover and let stand 5 minutes. Fluff couscous with a fork.
6. Place couscous in a large bowl.
7. Add 1 tablespoon oil, tomatoes, and remaining ingredients; toss well.
8. Serve warm or at room temperature.