Fig & Pistachio Couscous

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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