Moroccan Fruit and Nut Couscous

Heat half the oil in a saucepan and saute the onion, garlic and spices for 5 minutes. Stir in the dried fruits and almonds, and remove from the heat.

Meanwhile, place the couscous in a large bowl and pour the boiling broth or stock over the couscous, cover with a tea towel and steam for 8 to 10 minutes, until the grains are fluffed up and the liquid absorbed. Stir in the remaining oil, and the fruit and nut mixture into the couscous. Add the lemon juice and chopped cilantro, and season to taste with salt and pepper.

Serve couscous garnished with pomegranate seeds, lemon wedges and cilantro sprigs.

Note: To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them.

Recipe Source: Adapted from "The Mediterranean Connection" by Louise Pickford