Fruited Couscous

2 cups couscous

Recipe and photo by Sara Newberry

2 cups water or broth 

2 tablespoons olive oil

1/2 cup dried apricots, diced

1/2 cup toasted pine nuts

1/4 cup finely chopped cilantro 


Pour couscous into a medium bowl. Heat water or broth to a boil. Pour over couscous. Cover and let stand until couscous has absorbed liquid, about 5 minutes. Stir in olive oil, then remaining ingredients. Season with salt. Serve hot or room temperature.