- 1 tablespoon coriander seeds
- 2 teaspoons cumin seeds
- 1 cup roasted, unsalted pisachios
- 1/2 cup finely chopped dates
- 1/2 cup finely chopped dried apricots
In small skillet, toast seeds over medium, stirring, until aromatic, 3 minutes. Transfer to medium bowl; let cool. Toss with pistachios, dates and apricots.