A delicious accompaniment to a meat or fish meal with Mediterranean flavors, I made this as a side dish for some grilled fish. It's simple, easy, sweet, healthy and filling. Israeli couscous is thicker than traditional North African, yellow, couscous. It is small round semolina pasta. Israeli couscous resembles barley and after being rolled into small balls, the semolina pearls are toasted over an open flame. Most pasta are dried and not toasted, so the toasting of the couscous provides for a slightly nutty flavor and a very satisfying mouth feel. Israeli couscous has become a staple in my cabinet. It is versatile and absorbs flavors with ease. I also had some Calimyrna figs which are my favorite kind. They are slightly larger and have a golden skin and their flesh has a nuttier flavor.
1 white onion, sliced
Dried apricots, halved
Dried calimyrna figs, halvedRaisins
Sliced almonds, for garnish
1. Cook couscous according to directions on box.
2. Over medium heat, saute onions and olive oil in a pan for a few minutes. Add apricots, figs, raisin, some red wine and honey and sprinkle with cinnamon. Apricots and figs should soften, the onions should be translucent, and the red wine should be fragrant. Add in the couscous and mix until everything is evenly distributed. You may need to add more red wine and/or honey.