• 1/2 pkg. plain instant couscous
  • 1/4 red onion, chopped (about 3 Tbsp.)
  • 1 1/2 tsp. olive oil
  • 2 Tbsp. chopped diced Aurora dried apricots
  • 2 Tbsp. raisins
  • 2 Tbsp. chopped Aurora dried prunes
  • 2 Tbsp. chopped Aurora dried figs
  • 1/4 cup Madiera or red Vermouth
  • 1 cup chicken broth (or 1/2 of whatever quantity package calls)
  • 1/4 tsp. ground cardamom
  • Pinch of ground cloves
  • Pinch of ground cinnamon
  • 1/4 tsp salt


  1. Place dried fruit (except figs) in a small saucepan over medium low heat and add enough Madiera or Vermouth to cover. Add cardamom, cloves, cinnamon, and salt. Bring to a simmer, remove from heat, and steep for 15 minutes.
  2. Drain unabsorbed wine into a measuring cup and add enough chicken broth to match package requirements. Mix in salt and spices.
  3. Heat oil in a large saucepan over medium heat, add onion, and saute until onion is translucent. Add all fruit. Follow package directions to finish cooking.
  4. Yield: 2 servings