Dried Fruit and Grain Dressing

 1 12 oz. box couscous, cooked
 1 14 oz. bag quinoa, cooked
 2 dried ancho chilies
 1 cup hot chicken broth
 4 oz. blanched, slivered almonds
 2 Tblsp olive oil
 2 cups finely chopped onion
 2 stalks celery, finely chopped
 1 Tblsp salt
 2 Tblsp chopped fresh thyme
 2 Tblsp chopped fresh sage
 8 oz. dried cranberries, chopped
 8 oz. dried apricots, chopped
 1/4 lb. smoked gouda, grated
 salt & freshly ground black pepper

Preheat oven to 350º F. Prepare grains per package instructions. Cool and mix together in a large bowl. Meanwhile soak anchos in hot chicken broth for about 30 minutes to rehydrate. Toast almonds on a cookie sheet for about 10 minutes.

Heat the olive oil in a large sauté pan and cook the onion and celery, stirring frequently until soft and translucent. Add salt and herbs and stir for 1 minute, until fragrant. Stir in the dried fruit and toss to coat, cooking for another minute. Add this mixture to the large bowl of grains and combine.

When the anchos are sufficiently soft, drain and finely chop. Add to the grain mixture along with the almonds, and smoked gouda. Stir. Season to taste with salt and pepper. Place in a large baking dish and heat until warm throughout.