CRANBERRY MANGO COUSCOUS

1/2 cup dried cranberries
1/2 cup dried mango
2 sprigs fresh basil
3/4 cup fresh orange juice
Salt and fresh-ground black pepper, to taste
1/2 jalapeno pepper, minced, optional
2 cups water
1 (6.3-ounce) box Israeli couscous (also called toasted couscous)
2 tablespoons olive oil
Zest and juice of 1 lemon
3 cups fresh spinach

Place cranberries and mangos in a nonreactive small bowl with basil, orange juice, salt, black pepper and jalapenos, if using. Cover loosely with plastic wrap and allow to macerate 30 minutes.

Bring water to boil in a saucepan over high heat. Add couscous, 1 tablespoon olive oil, salt and pepper and return to a boil, cover, reduce heat and simmer about 12 minutes or until the couscous is plump and absorbs the water. Remove from heat and pour into a large bowl. Add lemon zest and stir to combine. Set aside.

In a large saute pan, heat remaining 1 tablespoon olive oil and add the spinach. Season with salt and pepper and lemon juice. Toss until wilted. Put spinach into colander and allow to drain (do not overcook the spinach. It should retain its fresh taste and texture.)

Add fruit to couscous with the orange juice in the bowl. Discard the basil.

Chop spinach and add it to couscous; gently toss to combine.

Makes 6 to 8 servings
From: Chef Jeremy Hanlon, West Palm Beach
Adapted from source: Ft. Lauderdale Sun-Sentinel by Deborah S. Hartz