Cook couscous according to package directions and transfer to a 9×13-inch pan.

Meanwhile, heat oil in a small frying pan, and sauté onion for about 10 minutes until light brown. Add minced garlic and sauté for another few minutes until garlic starts to brown. Add onion and garlic to pan with couscous along with parsley, salt, and pepper; mix well.

Add apricots and dates to couscous and mix. Mix in cranberries right before serving (do not add them earlier or it will turn the couscous pink—trust me, I speak from experience!).

Serve at room temp.