Israeli Couscous with Dried Fruit

  • 1 medium onion; small dice
  • 1 medium carrot; small dice
  • 2 tbsp. olive oil plus more for dressing
  • 2 cloves fresh garlic; minced
  • 1 tbsp. fresh ginger; minced or grated
  • 1 tsp. ground coriander
  • 1 tsp. chili powder
  • 1 tsp. cinnamon
  • ¼ cup unsulfured dried apricots; roughly chopped
  • ¼ cup raisins
  • ¼ cup sun dried tomatoes; sliced
  • 1 cup homemade stock or water
  • 1 small zucchini; small dice
  • 1 tbsp. red wine vinegar
  • ¼ tsp. turmeric
  • 1 tsp. salt
  • 1 cup Israeli couscous
  • ½ bunch parsley; washed, dried, and chopped
  • ½ tsp. freshly ground black pepper

In a medium sauté pan, cook onions and carrots in oil until tender. Add garlic, ginger, and spices, and cook until softened and extremely fragrant. Add apricots, raisins, and tomatoes. Cover with stock and cook until fruit is hydrated and stock has reduced. Add zucchini and vinegar, and simmer until zucchini is tender, but not mushy. Remove from heat, and set aside. Separately, boil a medium pot of water, season with salt, turmeric, and a splash of olive oil, and cook couscous until al dente. Place drained couscous in a large mixing bowl, add cooked fruit and vegetable mixture, parsley, and pepper. Taste and season with more olive oil, salt, and pepper if needed.

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