Mo’ Rockin’ Casserole




Total Time: 32 mins

Prep Time: 20 mins

Cook Time: 12 mins

Yield: 4 servings

Dish Size: 1-Quart Dish


This is a very welcome change from your average pasta or rice dishes. It's light and subtle, sweet and nutty, and very easy to make. - Tara




  • 1 6-ounce packagepearl couscous (also called Israeli couscous)
  • 1 Tbsp plus 1 tspred wine vinegar
  • 2 tsphoney
  • ½ tspkosher salt
  • ¼ tspfresh ground pepper
  • 4 Tbspextra-virgin olive oil
  • ⅓ cupred onion, peeled and thinly sliced
  • 2 Tbspchopped fresh parsley
  • ¼ cupsliced dried apricots (5 dried apricots)
  • ½ cupdried cranberries (or Craisins)
  • ¼ cupsliced almonds, toasted




  1. Cook couscous according to package instructions. Alternatively: in a medium saucepan, over medium-high heat, bring 2½ cups water to a boil. Add couscous, stir once, and reduce heat to low; simmer uncovered until water is mostly absorbed, about 12 minutes. Turn heat off. Cover and let stand 5 minutes.
  2. Meanwhile, in a 1-quart temp-tations® dish, whisk together red wine vinegar, honey, salt, and pepper. Whisk in olive oil in a slow stream. Add onions, stirring to coat. Set aside.
  3. Drain couscous and add to bowl with dressing. Add parsley, apricots, dried cranberries, and toasted almonds; stir to combine. Adjust seasoning to taste. Serve immediately.


Tara’s Tidbits®

I like to add some roasted chicken to this dish, or just eat it alongside whatever main dish you're having, such as lamb or beef.