Tyler Florence's Couscous with Apricots
  • 1 1/2 c. couscous
  • 2 cups hot chicken stock or broth
  • 10 dried apricots, chopped
  • 2 scallions, sliced thin (green only)
  • 1 orange, juiced
  • 2 tbs. olive oil
  • salt and pepper
  • 2 tbs. fresh parsley (optional garnish)
  1. In a medium bowl, stir together couscous and the hot chicken stock. Cover and let sit for 10-15 minutes. Uncover and fluff with a fork. Add the apricots, scallions and orange juice. Drizzle with olive oil and season with salt and pepper. Toss gently to combine. Garnish with parsley if desired.
This is delicious as a side, or sometimes I'll take it to work as lunch.