Couscous With Dried Apricots, Currants, And Pistachios

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 16
• 4 1/2 cups water
• 1/4 cup extra-virgin olive oil
• 3 cinnamon sticks, halved
• 1 1/2 teaspoons ground cumin
• 2 1/2 teaspoons coarse salt
• 1 cup chopped dried apricot
• two 10-ounce boxes couscous (about 3 1/4 cups)
• 3/4 cup dried currant
• 1 cup shelled natural pistachios, toasted lightly, cooled, and chopped coarse
• 3 tablespoons chopped fresh mint leaves

Recipe

• 1 in each of two 3-quart saucepans bring half of water, oil, cinnamon, cumin, salt, and apricots to a boil. stir 1 box couscous into each pan and let stand, covered, off heat 5 minutes. fluff couscous with a fork and transfer to 2 shallow baking pans to cool as quickly as possible. cool couscous completely and with your fingers break up any large lumps. couscous may be made 1 day ahead and chilled, covered. bring couscous to room temperature before proceeding.
• 2 fluff couscous with fork again and stir in currants, pistachios, mint, and salt and pepper to taste.