Many years ago I lived in the Middle East. There I learned how to appreciate and cook regional dishes that were unknown to me within the confines of the food life I previously led. This recipe is reminiscent of several combinations of dried fruit and nuts with couscous that I ate while living abroad. I prefer to make this dish with Israeli couscous, which is not a grain, but a pasta. I have also used regular couscous, whole wheat couscous, quinoa, and long grain rice when making this dish. As noted, you can use many different dried fruits and nuts - so this is a very versatile and pantry-friendly side dish. This is great with any chicken dish that comes with a sauce - I serve it with my Israeli Chicken: https://food52.com/recipes/3159-baked-israeli-chicken-in-citrus-juice

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