Ingredients
1/4
cup extra-virgin olive oil
3
cinnamon sticks, halved
1
cup chopped dried apricots
two 10-ounce boxes couscous (about 3 1/4 cups)
1
cup shelled natural pistachios, toasted lightly, cooled, and chopped coarse
3
tbsp chopped fresh mint leaves
Directions
1.
In each of two 3-quart saucepans bring half of water, oil, cinnamon, cumin, salt, and apricots to a boil. Stir 1 box couscous into each pan and let stand, covered, off heat 5 minutes. Fluff couscous with a fork and transfer to 2 shallow baking pans to cool as quickly as possible. Cool couscous completely and with your fingers break up any large lumps. Couscous may be made 1 day ahead and chilled, covered. Bring couscous to room temperature before proceeding.
2.
Fluff couscous with fork again and stir in currants, pistachios, mint, and salt and pepper to taste.
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