Ingredients

• 3 cups couscous
• 4 1/2 cups boiling water or chicken broth
• 3/4 cup dried currants
• 1 cup dried apricots, diced
• 3/4 cup toasted pine nuts
• Zest of a lemon
• Juice of 1/2 lemon
• 1/4 cup olive oil
• Salt and pepper
• Cayenne, to taste
• 5 to 6 scallions, thinly sliced
• 3/4 cup fresh mint leaves, finely sliced

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Instructions

1. In a large bowl combine couscous and boiling water. Cover with plastic wrap and allow to steam for 5 minutes. Fluff couscous with a fork, breaking apart clumps with fingertips. Stir in currants, apricots, and pine nuts and set aside. In a small bowl whisk together the zest, juice, olive oil, salt, pepper and cayenne. Drizzle mixture over the couscous and toss to combine. Couscous can be made up to this point 1 to 2 days in advance. Store in an airtight container and refrigerate. Stir in the scallions. Transfer to a serving platter and garnish with mint.