Couscous And Wild Rice Pilaf

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Washington Post


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8 to 12 ounces wild rice

4 cups quick-cooking couscous

1 quart low-sodium chicken stock

1 stick (4 ounces) unsalted butter (or olive oil)

1 cup dried cherries

1 cup dried apricots, cut into 1/4-inch slivers

1 teaspoon salt

1/2 teaspoon Freshly ground black pepper

1 tablespoon Madras curry powder

1 teaspoon ground allspice

1 teaspoon ground cinnamon

1/2 teaspoon ground turmeric

1/2 cup toasted pine nuts (may substitute pecans, almonds or hazelnuts)

1/2 cup chopped scallions, both white and light-green parts

1/2 cup chopped flat-leaf parsley

Pomegranate seeds, for garnish (optional)

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