Couscous with apricots and almonds

This dish is all about color and texture...and about ignoring the package's instructions for whichever store-bought couscous you use.

Sound risky? Stay with me here...

Like I've said when cooking couscous's cousin, quinoa, I always cook rice/grains risotto style whenever possible. This method simply adds more flavor to your rice or grains, without the need for butter, and ensures a fluffy, al dente grain.

The idea here for this Moroccan-esque take on couscous, is to start off cooking apricots, sliced almonds, and red onion. Next, the couscous is incorporated and will take on the great flavors you've already started in the pot. Heated chicken stock is added in, and the couscous is left to absorb and steam. Before serving, fresh flavors, with added color and texture are added in. This side dish turns out so lovely that it would make an elegant lunch or light dinner as the main course, itself, by incorporating in some leftover sliced chicken or salmon.

Serves 4, based on Tyler Florence's Couscous with Apricots

2 cups couscous
3 cups chicken stock (if using storebought, which is perfectly fine, use a low sodium chicken stock)
1 dried bay leaf
1 lemon, zested
1/4 cup dried apricot, roughly chopped
1 red onion, roughly chopped
1/4 almond slices
olive oil
salt and freshly-ground black pepper
1 bunch fresh cilanto, roughly chopped
2 scallions, thinly sliced

- In a small saucepan, heat chicken stock on low. Add in bay leaf and set aside to simmer.
- In a larger saucepan, add in some olive oil, and set to medium heat. Drop in apricots, almonds, and red onion. Season with salt and pepper. Cook, stirring occasionally with a wooden spoon, until onion is translucent, about 8 minutes.
- Drop in couscous and stir.
- Add in chicken stock and stir. Cover with lid and set to low heat. Let the couscous absorb the water for about 15 minutes, stirring occasionally.
- Before serving, toss with lemon zest, cilanto, and scallions. Check for seasoning, and add more salt if necessary.
- The couscous can be made the day before and served at room temperature with Chicken Under a Brick, or cold as a picnic-like lunch.