Recipe: Fruity-Tooty Couscous

Serves 4.


1 cup whole wheat couscous
1 cup plus 1 Tbsp. boiling water
1/2 cup golden raisins
1 finely chopped apple
1 finely chopped pear (or another apple)
1/2 cup (about 2 oz.) grated mild cheddar
2 rings of dried pineapple
3 Tbsp. orange juice
2 Tbsp. vegetable oil
(1 Tbsp. ground pecans optional)
1/4 tsp. salt


Put the couscous in a heat-proof bowl that holds at least 6 cups. Carefully add the boiling water. Put the raisins on top and cover the bowl. (If the bowl doesn’t have a lid, a big plate might work.)

Put the chopped apple & pear in another bowl. Cut the cheese into tiny bites or grate it. Use scissors to cut the pineapple into little bits and put it in the bowl with the apples.

Measure the orange juice into a jar with a tight fitting lid. Measure the oil into the same jar. Add the pecans, if you’re using them, and the salt. Put the lid on and seal it. Shake the jar very hard until everything is thick and nice.

Take the lid off the couscous and stir it so there are no lumps. Stir in the fruit. Add the dressing a little at a time, stirring well.