Couscous With Dried Apricots, Currants, and Pistachios

couscous, apricot, pistachios, currant, mint, cinnamon, cumin

Ingredients

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

Directions for Couscous With Dried Apricots, Currants, and Pistachios Recipe

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.
Fluff couscous with fork again and stir in currants, pistachios, mint, and salt and pepper to taste.

Read the full directions on Food.com