Prep Time: 20 minutes
Serves: 4

Sides Dishes

Spicy Apricot Couscous

1 cup Tipiak 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
1 pinch lemon zest
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
kosher salt
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.