COUSCOUS WITH DRIED APRICOTS, CURRANTS AND PISTACHIOS (for six)

2-1/4 cups water

1/8  cup extra-virgin olive oil

1-1/2 cinnamon sticks

¾ teaspoon ground cumin

1-1/4 teaspoons coarse salt

1/2 cup chopped dried apricots

one 10-ounce box couscous (1-1/2 cups)

½ cup dried currants

½ cup shelled natural pistachios, lightly toasted, cooled and chopped coarse

1-1/2 tablespoons chopped fresh mint leaves

1. In a 3-quart saucepan bring the water, oil, cinnamon, cumin, salt and apricots to a boil.  Stir in couscous and let stand, covered, off heat, for 5 minutes.  Fluff couscous with a fork and transfer to a jelly roll pan to cool as quickly as possible.  Cool completely and break up any large clumps with your fingers.  Couscous may be made 1 day ahead and chilled, covered.  Return to room temperature before proceeding.

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

from The Best of Gourmet, 1997

SERVE WITH:  Djaj m’ammar bil kesksou (Moroccan roasted whole chicken with cinnamon honey glaze)