1 cup uncooked couscous
1/3 cup dried cherries (or raisins, currants, etc.)
1/4 cup toasted slivered almonds
1 TBSP extra virgin olive oil
1 tsp grated fresh lemon rind
1/4 tsp freshly ground black pepper
Bring chicken broth to a boil over medium-high heat. Add couscous to pan. Cover and remove from heat. Let stand 5 minutes. Uncover and fluff with a fork. Stir in remaining ingredients.
Via Cooking Light, January/ February 2008