Israeli (Pearl) Couscous

• 1 cup israeli couscous
• 1 1/4 cups water
• 1 tablespoon canola oil
• 1 teaspoon curry powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup almonds, toasted (slices or slivers)
• 1/4 cup dried cranberries
• 1/4 cup red pepper, diced
• 1/4 cup dried apricot, cut into quarters
• basil (whichever you prefer) or cilantro leaf (whichever you prefer)

1. Saute couscous in oil for a minute or two. Add curry, salt and pepper. Toast for a minute or two. Add water and bring to a boil - reduce heat and simmer 10 min covered.
2. Add remaining ingredients except for basil (or cilantro) and almonds. Stir those in just before serving. I just throw in a handful of basil or cilantro. I mostly use the basil in the summer when I grow it and cilantro in the winter that I purchase at the store.
3. I toast my almonds in a dry pan on the stove top just until fragrant.

couscous, water, canola oil, curry powder, salt, pepper, almonds, cranberries, red pepper, apricot, basil

Taken from www.food.com/recipe/israeli-pearl-couscous-454207 (may not work)