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Makes about 7 cups
1 1/2 tablespoons olive oil
1 teaspoon salt
1 box (10 oz.) couscous
1 1/2 cups (about 6 oz.) Blue Ribbon Orchard Choice or Sun-Maid
Calimyrna or Mission Figs, thinly sliced
1 1/4 teaspoons ground cinnamon
1/4 teaspoon ground allspice
1/2 cup shelled pistachios, chopped
1/4 cup chopped green onions
1/4 cup thinly sliced fresh basil
Combine 2 1/4 cups water, oil and salt in
medium saucepan; bring to boil. Remove from heat; stir in couscous, figs,
and spices. Cover; let stand until
water
is absorbed, about 5 minutes. Transfer to a large bowl and fluff with fork.
Cool completely. Stir in nuts, green onions and basil.
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