1 cup couscous
1 small red onion, small dice
1 1⁄2cups low sodium chicken broth, warm
1⁄4 cup dried apricot, coarsely chopped
1⁄4 cup whole almond, toasted & coarsely chopped
2 scallions, green parts only
1⁄4 cup fresh mint leaves, roughly chopped
1⁄2 bunch fresh cilantro leaves, roughly chopped plus garnish
1 tablespoon fresh lemon juice
1 pinch lemon zest
1 tablespoon extra-virgin olive oil, plus extra for drizzle
kosher salt & freshly ground black pepper
In a medium saucepan add 1 TBL extra-virgin olive oil, when it is hot add the red onion, almonds and apricots and sauté gently over low heat until translucent and slightly fragrant. Add the couscous then dump in the warm chicken broth. Stir with a fork to combine. Add lemon zest and cover. Let sit for 10 minutes, then uncover and fluff with a fork again. Coarsely chop the green onions, mint and cilantro; add this to the couscous. Add lemon juice, drizzle with olive oil, and season to taste with salt and pepper. Toss gently to combine.