Pearl Couscous for an Autumn Date

I created this recipe for a fall dinner with friends of Tilapia and a kale-goat cheese-chutney salad recipe, which I blogged about here. 

All of the ingredients in this dish are underrated. Together, the flavors are fantastic. And it's totally easy to make as well. You can substitute just about any dried fruits, nuts, vegetables, and liquids in this recipe for what I've chosen.

Pearl Couscous with Dates, Walnuts, and Preserved Lemon

1 medium onion, diced

2 cloves garlic, diced
1 stalk celery, chopped

2 tbsp olive oil, or rice bran oil

1 ¼ cups vegetable broth
1 cup water
2 tablespoons finely chopped dates 
2 tablespoons chopped walnuts 
1 tablespoon diced preserved lemon
½ teaspoon salt 
¼ teaspoon ground cumin
¼ teaspoon ground black pepper
1 cup pearl couscous

Sautee the onion, garlic, and celery in oil in a deep and wide sauce pan. Add couscous and season with salt, pepper & cumin. Toast for a minute or so, and then add vegetable broth & water, which will sputter. Quickly add dates, walnuts, lemon and give it a quick stir. Bring to a boil, and then reduce the heat and cover. Resist the urge to stir, or you'll make the dish sticky. Once the liquid is evaporated, test the couscous and make sure it's cooked. Do not overcook or the couscous will be mushy and/or burned at the bottom of the plan. Fluff with a fork and serve. You can garnish with chopped cilantro or parsley.