# What You Need:
→ Grains & Broth
01 - 1 1/2 cups couscous
02 - 2 cups vegetable or chicken broth
→ Dried Fruit & Nuts
03 - 1/3 cup dried apricots, chopped
04 - 1/3 cup golden raisins or sultanas
05 - 1/4 cup slivered almonds, toasted
06 - 1/4 cup pistachios, roughly chopped
→ Aromatics & Spices
07 - 2 tablespoons olive oil
08 - 1 small onion, finely chopped
09 - 2 cloves garlic, minced
10 - 1 teaspoon ground cumin
11 - 1/2 teaspoon ground cinnamon
12 - 1/2 teaspoon ground coriander
13 - 1/4 teaspoon ground turmeric
14 - 1/4 teaspoon ground black pepper
15 - 1/2 teaspoon salt, or to taste
→ Fresh Herbs & Garnish
16 - 1/4 cup fresh parsley, chopped
17 - 2 tablespoons fresh mint, chopped
18 - Lemon wedges, for serving
# Directions:
01 - Heat olive oil in a large saucepan over medium heat. Add chopped onion and sauté for 2–3 minutes until softened. Add minced garlic and cook for 1 minute more until fragrant.
02 - Stir in ground cumin, cinnamon, coriander, turmeric, black pepper, and salt. Cook for 30 seconds until spices become fragrant, being careful not to burn them.
03 - Add chopped dried apricots and raisins to the saucepan. Stir well to coat the fruit in the spice mixture.
04 - Pour in the vegetable or chicken broth and bring to a rolling boil over high heat.
05 - Remove saucepan from heat. Stir in couscous, cover tightly with lid, and let sit for 5 minutes until all liquid is absorbed.
06 - Uncover and fluff couscous thoroughly with a fork. Gently fold in toasted almonds, pistachios, chopped parsley, and mint until evenly distributed.
07 - Taste and adjust salt or spices if needed. Transfer to serving dish and serve warm, garnished with additional nuts and lemon wedges on the side.
