2 cups HOT (even boiling) chicken stock, vegetable stock or water
½ lemon, juiced
¼ cup whole almonds, toasted and chopped
2 scallions, green parts only, chopped
½ cup fresh mint leaves, chopped
½ cup fresh cilantro leaves, chopped
Instructions
Place the couscous, dried apricots, salt and olive oil in a medium bowl and cover with HOT stock. Stir with a fork to combine. Cover and let sit for 10-15 minutes. Uncover and fluff with a fork.
Pour lemon juice on top and toss to combine.
Add the almonds, scallions, mint and cilantro to the couscous and toss gently to combine.
Notes
Pomegranates are a delicious addition when they are in season (December-February)
Recipe by Pamela Salzman at https://pamelasalzman.com/couscous-dried-apricots-herbs/