1 tablespoon butter
1 small onion, minced (1/2 cup)
1 clove garlic, minced
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground turmeric
1 cup plain couscous
1 1/3 cups chicken stock or low-sodium canned chicken broth
1/4 cup dried apricots, chopped fine (8 to 9 whole)
3 tablespoons currants
1/4 cup toasted almonds, chopped (optional)
2 tablespoons minced fresh parsley leaves
1 teaspoon juice from a small lemon
Salt and ground black pepper
Heat butter over medium heat in a medium
saucepan. Add onions, garlic, cinnamon, ginger, and turmeric;
sauté until onions soften, 3 to 4 minutes.
Add couscous; stir until well coated,
1 to 2 minutes. Add chicken stock, bring to simmer, remove from
heat, cover, and let stand until couscous has fully rehydrated,
about 5 minutes.
Fluff couscous with fork; stir in dried
fruit, nuts, and parsley and lemon juice. Season to taste with
salt and pepper.
