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“I obtained this recipe from the Better Homes and Gardens 2009 Holiday issue. I haven't been much of a fan of couscous before, considering it too dry and bland for my liking, but this recipe is sublime. The apricot nectar adds a sweet moisture and the combination of ingredients provides delicious flavors. You will not be disappointed with this recipe!”

Ingredients Nutrition


  1. Bring broth to boiling; stir in couscous. Remove from heat. Cover; let stand for 5 minutes. Fluff couscous.
  2. In a large skillet, cook bacon until crisp. Drain bacon, reserving 1 tablespoons drippings in skillet.
  3. Cook garlic in drippings over medium heat for 30 seconds. Add celery and onion; cook 4 minutes or until vegetables are tender. Stir in apricots, thyme, lemon peel, 1/8 teaspoons salt, and 1/8 teaspoon ground black pepper. Cook and stir for 1 minute more.
  4. In a bowl, toss the vegetable mixture and couscous. Crumble bacon; add bacon, spinach, and pine nuts to couscous mixture. Stir in just enough of the nectar to moisten the couscous. Makes 6 servings.

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