Couscous With Apricots and Almonds

Every June Ocean Hills Country Club holds a pickleball tournament.  It is great fun.  This year, the tournament was a two day event, with a pot luck lunch after play on the second day.  I always try to bring something fresh and healthy to the luncheon, so this year I made a delicious couscous salad, with dried apricots, almonds, and mint, among other things.  Everyone tries to bring something delicious and home made, and we always have quite a feast.  Here's the couscous recipe I made, which can be served hot, cold or room temperature.  I served it at room temperature, and it was a big hit.  I hope you enjoy it.

1 cup dry couscous
1 1/2 cup warm chicken broth
1/4 cup dried apricots, diced
1/4almonds, chopped
1 small red onion, diced
1/4cup chopped mint
1/4cup chopped cilantro
2 scallions, green part only, chopped
1 T. lemon juice
pinch of lemon zest
salt and pepper to taste
olive oil as needed

Pour couscous into a bowl, mix in heated chicken broth, cover with a towel or a plate, and let sit for 10 minutes.  Fluff after 10 minutes.

While waiting for the couscous to be ready, chop onion, apricot and almonds.  Heat in olive oil until onions are translucent.  Stir regularly to prevent burning.  Chop the rest of the ingredients.  Dump everything into the fluffed couscous and mix thoroughly.  Add salt and pepper to taste.  This is great as a vegetarian main course for lunch, or as a side dish with lunch or dinner.  I made it a day ahead to give the flavors time to meld.  I haven't tried it, but you could replace the apricots with cranberries for another delicious dish.  Enjoy.