Ingredients
-
1 cup couscous
-
1 small red onion, small dice
-
1 1/2 cups low sodium chicken broth, warm
-
1/4 cup dried apricot, coarsely chopped
-
1/4 cup whole almond, toasted & coarsely chopped
-
2 scallions, green parts only
-
1/4 cup fresh mint leaves, roughly chopped
-
1/2 bunch fresh cilantro leaves, roughly chopped plus leaves for garnish
-
1 tablespoon fresh lemon juice
-
1 pinch lemon zest
-
1 tablespoon extra-virgin olive oil, plus extra for drizzle
-
kosher salt & freshly ground black pepper
Instructions
- In a medium saucepan add 1 TBL extra-virgin olive oil, when it is hot add the red onion, almonds and apricots and saute gently over low heat until translucent and slightly fragrant.
- Add the couscous then dump in the warm chicken broth. Stir with a fork to combine. Add lemon zest and cover. Let sit for 10 minutes, then uncover and fluff with a fork again.
- Coarsely chop the green onions, mint and cilantro; add this to the couscous. Add lemon juice, drizzle with olive oil, and season to taste with salt and pepper. Toss gently to combine.