Wine Pairing: Viognier, Valpolicella, Sangiovese
2 cups cous cous
2 cups vegetable stock
¾ cup extra virgin olive oil
½ white onion, finely diced
½ red bell pepper, ribs removed, finely diced
½ small carrot, peeled and finely diced
1/8 t. cinnamon
1/8 t. ground cumin
1 cup Medjool dates, chopped
6 dried apricots, chopped
¼ cup golden raisins
¼ cup almonds, sliced and toasted
1/8 cup chopped mint
½ bunch parsley, chopped
2 T. fresh lemon juice
Kosher salt, to taste
Freshly ground black pepper, to taste
In a medium sauté pan, heat ½ cup oil over medium heat. Add onion, bell pepper, and carrot. Saute 2-3 minutes or until vegetables begin to soften. Add cous cous and toast, 1-2 minutes. Add stock, cinnamon, and cumin. Add salt and pepper to taste. Bring ingredients to a boil. Cover and remove from heat. Let stand (covered) for 10-15 minutes, or until all liquid is absorbed. Fluff with fork.
Add golden raisins, chopped apricot, chopped dates, almonds, parsley, and mint. Add lemon juice and drizzle in ¼ cup olive oil, stirring gently to combine.
Garnish with mint sprig. Serve warm as side dish or as a chilled salad.