Recipe: Couscous Fruit Salad (using pineapple, dried apricots, and raisins)

COUSCOUS FRUIT SALAD

1 (8-ounce) can pineapple chunks in juice
1 (14-ounce) can low-sodium, nonfat chicken broth
1/2 cup chopped dried apricots
1/2 cup golden raisins
3 tablespoons finely chopped onion
2 tablespoons firmly packed light brown sugar
1 tablespoon canola oil
3/4 teaspoon cinnamon
1/2 teaspoon salt
1 (10-ounce) package uncooked couscous
Fresh fruit, for garnish

Drain juice from pineapple into a 3-quart saucepan, reserving pineapple. Add broth, apricots, raisins, onion, sugar, oil, cinnamon and salt. Bring to a boil.

Stir in couscous and cover. Remove from heat and let stand 5 minutes.

Place couscous mixture in a large bowl and fluff with a fork. Stir in reserved pineapple. Let cool 10 minutes, stirring occasionally with a fork.

Garnish with fresh fruit, if desired. Serve warm or chilled.

Makes 9 servings

Per serving: fats, 2 grams (8% of calories); calories, 205; cholesterol, 0 milligrams; carbohydrate, 42 grams; fiber, 3 grams; protein, 5 grams; sodium, 244 milligrams

Source: The American Cancer Society Newsletter