Published in VegNews on December 17, 2009

Traditionally, making couscous involves intermittently steaming, wetting down, and separating the grains, a process that takes close to an hour. On balmy, time-pressed evenings, a saucepan serves as a fine substitute.

Serves 4 to 6

What You Need:

1 cup + 2 tablespoons water
1 cup couscous
1/3 cup golden raisins
1/4 cup dates, chopped
1/3 cup dried apricots, chopped
1/4 cup almonds, toasted and roughly chopped
1 tablespoon non-hydrogenated margarine
1/4 cup maple syrup
Cinnamon for dusting

What You Do:

In a medium saucepan, boil the water. Add the couscous, raisins, dates, and apricots. Cover the saucepan and remove from heat. Let stand for 10 minutes.

In a large bowl, combine cooked couscous and margarine. Rake your fingers through the couscous, loosening the grains and incorporating the margarine with the fruit.

Pour in the maple syrup and gently stir. Add the toasted almonds and blend again. Dust the top with cinnamon and serve.