Recipe: Couscous with Apricots and Toasted Cumin

COUSCOUS WITH APRICOTS AND TOASTED CUMIN

2 cups water
1 (10-ounce) package plain couscous
1 1/2 cups diced dried apricots
2 plum tomatoes, coarsely chopped
1/2 cup finely chopped parsley
1/4 cup thinly sliced green onions
FOR THE DRESSING:
2 teaspoons ground cumin
1/4 teaspoon ground coriander
1/4 cup olive oil
1/4 cup lemon juice
1 teaspoon coarse sea salt
1/4 teaspoon coarse grind black pepper
1 cup toasted slivered almonds (for serving)

Bring water to boil in medium saucepan on high heat. Stir in couscous and apricots. Remove from heat and cover. Let stand 5 minutes, or until liquid has been absorbed. Fluff with fork. Spoon into large bowl. Cool about 10 minutes while tossing occasionally with fork.

Add tomatoes, parsley and green onions. Toss to mix well.

TO MAKE THE DRESSING:
Cook, while stirring, cumin and coriander in small dry skillet on medium heat 2-3 minutes, or until fragrant and darker in color. Pour into small bowl. Stir in oil, lemon juice, sea salt and pepper with wire whisk until well-blended. Add dressing to couscous mixture. Toss to coat.

TO SERVE:
Serve at room temperature or refrigerate until ready to serve. Garnish with almonds.

Makes 8 servings
Source: McCormick