Couscous with Chickpeas, Dried Fruit, and Cilantro

1/2 cup water
1/4 tsp ground allspice
1 cup orange juice, divided
1/2 tsp salt, divided
3/4 cup whole wheat couscous
2 Tbsp olive oil
1 medium onion, sliced
1 medium green bell pepper, thinly sliced
3 cloves garlic, minced
1 1/2 tsp curry powder
15-oz can (2 cups) no-salt-added chickpeas, rinsed and drained
1/2 cup dried apricots, sliced
1/2 cup dried sweetened cranberries
3 Tbsp chopped cilantro

1. Combine water, allspice, 1/2 cup of the orange juice, and 1/4 tsp of the salt in saucepan over medium-high heat. Bring to a boil, stir in couscous, cover, remove from heat, and let stand for 5 minutes. Fluff with fork.
2. Heat oil in large nonstick frying pan over medium-high heat while couscous cooks. Add onion, pepper, garlic, and curry powder. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Add chickpeas, apricots, and cranberries. Cook, stirring occasionally, 2 minutes.
3. Pour in remaining 1/2 cup orange juice and cook, stirring often, 1 minute. Remove from heat and stir in cilantro and remaining 1/4 tsp salt. Serve over couscous.

Source: Prevention magazine, February 2011

Try #1 - March 24, 2011
Yummy! Serves 4 at most.