Spicy Apricot Couscous
|1||tbsp||extra-virgin olive oil, plus extra for drizzle|
|1||small||red onion, diced|
|1-1/2||cup||chicken broth, warmed|
|1/3||cup||Denninger’s Dried Apricots, coarsely chopped|
|1/4||cup||Denninger’s Slivered Almonds, coarsely chopped|
|2||green onions, green parts only, chopped|
|1/4||cup||fresh mint leaves, chopped|
|1/2||bunch||fresh cilantro leaves, chopped|
|1/4||cup||fresh parsley, chopped|
|freshly ground black pepper|
Heat olive oil in a medium saucepan, add the red onion, almonds and apricots and sauté gently over low heat until onion is translucent and slightly fragrant. Add the couscous then pour in the warm chicken broth. Mix well. Add lemon zest and cover. Let sit for 10 minutes, then uncover and fluff with a fork.
Add the green onions, mint, cilantro and parsley to the couscous and fluff again. Add lemon juice, drizzle with olive oil, and season to taste with salt and pepper. Toss gently to combine. Garnish with cilantro leaves.