Ingredients

  • 2 tablespoons olive oil, extra virgin
  • 1 small red onion, small dice
  • ¼ cup dried apricots, coarsely chop
  • ¼ cup whole almonds, toasted, coarsely chopped
  • 1 cup couscous
  • 1 ½ cups chicken stock, warm
  • ½ teaspoon lemon zest
  • 2 green onions, green parts only
  • ¼ cuup fresh mint leaves, roughly chopped
  • ½ bunch cilantro leaves, roughly chopped, plus leaves for garnish
  • salt and pepper

Directions

1. Saute onion, apricots, almonds in olive oil until translucent and slightly fragrant. Add couscous, then dump in warm chicken broth. Stir until combined. Add zest and cover. Let sit for 10 minutes, then uncover and add scallions, mint and cilantro. Fluff up. Season to taste. Garnish with cilantro.
2. Serve with Brick chicken and Mint Yogurt Dressing or other Moroccan flavored dishes.



Keywords
sidedish, moraccan, Brick Chicken,
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