Couscous With Dried Apricots, Currants, and Pistachios

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“From an old Gourmet magazine, this dish serves 16 but can be cut in half to make a family side dish that will last for leftovers!”
READY IN:
25mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  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.

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