extra-virgin olive oil
1 small red onion; small dice
1/4 cup dried apricots; coarse chop
1/4 cup whole almonds; toasted, coarse chop
1 cup couscous
1 1/2 cups chicken stock; warm
1/2 teaspoon lemon zest
2 medium scallions; green parts only
1/4 cup mint leaves; rough chop
1/2 bunch cilantro leaves; rough chop
kosher salt
black pepper

1. In a medium saucepan add a 2 count of extra-virgin olive oil. Add the red onion, apricots and almonds and saute gently over low heat until translucent and slightly fragrant. Add the couscous then dump in the warm chicken broth. Stir with a fork to combine, add lemon zest and cover. Let sit for 10 minutes, then uncover and add the scallions, mint, and cilantro. Fluff again with a fork. Season, to taste, with salt and pepper. Toss gently to combine.

2. Serve family-style on a large platter and garnish with fresh cilantro.