Cashew and Tropical Fruit Couscous

Spring has sprung people and it's time to start grilling.  This coucous is a quick side dish that I threw together when my husband added some additional people to the invite list and didn't tell me until the last minute.  It turned out beautifully and was enjoyed  by all.  It goes well with grilled chicken, pork or lamb.  

Cashew and Tropical Fruit Couscous

Serves 6

1 ½ cups couscous
1 ½ cups boiling water
1 15 oz can garbanzo beans, rinsed and drained well
1 cup chopped parsley
½ cup chopped mint
6 oz dried tropical fruit mix (papaya, pineapple, coconut should be represented)
½ cup toasted cashews
½ cup dried cranberries
½ cup lemon juice
3 tablespoons olive oil
½ teaspoon sea salt
½ teaspoon freshly ground pepper

Heat water to boiling in a 1 ½ qt saucepan. Add couscous and stir to combine with water. Remove from heat covering the pan with a lid. Let sit for 5 minutes or until all water is absorbed. Gently fluff couscous with a fork.

Add remaining ingredients to couscous and fold to blend ingredients. Serve immediately or at room temperature.

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