Over the years I’ve prattled on about my fascination with couscous, my unwise decision to drag a couscousiere across North Africa and my ongoing dabbling with these granules of semolina. Light yet hearty, savory yet sweet and toothsome whether hot, room temperature or chilled, couscous’s almost incongruous nature is what keeps me hooked. I’d like to see spaghetti pair as smoothly with such disparate ingredients as cinnamon, cumin, cilantro, dill, cucumbers, dried cherries, balsamic vinegar or almond milk. Yeah, it’s a versatile food.

Before the holidays I started tinkering with an old favorite, Sweet & Nutty Couscous, transforming it into the following dish. To some, the name “Honeyed Fruit and Whole Wheat Couscous” might sound redundant. After all, couscous comes from durum wheat so all couscous could be considered wheat couscous. However, this recipe works best when you use the mildly nutty whole wheat, pearl couscous. If you have a couscousiere collecting dust on your kitchen shelf, by all means wipe it off and put it to work. Otherwise, instant or quick cooking whole wheat couscous is perfect.

HONEYED FRUIT AND WHOLE WHEAT COUSCOUS
Serves 6 to 8

2 cups cooked pearl/Israeli whole wheat couscous
1 1/4 cup chopped walnuts, toasted
1 cup dried cranberries
3/4 cup chopped dried apricots
3/4 cup chopped dried dates
1/2 cup olive oil
1/4 cup lemon juice
1/4 cup honey
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon white pepper

In a large bowl toss together the cooked couscous, walnuts, cranberries, apricots and dates. In a separate bowl whisk together the olive oil, lemon juice, honey, salt, thyme and pepper. Pour the dressing over the couscous and toss to combine. Cover and refrigerate until ready to serve. Note that this can be made one to two days in advance. Serve chilled or at room temperature.