2 cups Grandanina pasta or Israeli couscous or fregula sarda
2 tsp extra virgin olive oil
1 Tbsp minced garlic
1/2 red onion, cut in half and sliced very thin
1 green pepper, diced
1/2 cup each dried apricots and dried cranberries, diced
8 oz orange juice
Kosher salt and fresh black pepper, to taste
Zest of 1/2 lemon, or more to taste
In a medium stock pot, cook couscous in water according to package directions. Drain and set aside.
While the couscous is cooking, heat the olive oil in a small frying pan. Saute the garlic, red onion and green pepper until the onions are soft, about 7 minutes. Season with salt and pepper. Put in a serving bowl. Add dried fruit. Add the cooked, drained couscous. Pour in the orange juice, and keep stirring until thoroughly mixed and the liquid is completely absorbed. Season with salt and pepper. Stir in lemon zest. Serve warm or room temperature.